Beer Batter Fried Jalapeno Strips Onion Petals Pickles Recipes

Steps:

• In medium bowl, mix flour, baking powder, table salt and beer with whisk until smooth.
• In 5-quart Dutch oven or heavy saucepan, heat 2 to 3 inches oil to 350°F. Working in small batches, dip jalapeño slices in batter. Fry in hot oil about 2 minutes or until golden brown. Drain on paper towels; sprinkle with sea salt.
• Serve fried jalapeño bites warm with ranch dressing.

Steps:

• Slice onion and jalapeno as desired, and pat dry pickles onto paper towels.
• In a large bowl, whisk together egg, beer, flour and seasoned salt.
• Heat oil in heavy skillet or a fry-cooker, following manufacturer's directions.
• Dip vegetables into batter, allowing excess batter to drip off.
• Fry in batches, about 3 or 4 minutes per batch, or until lightly browned.
• Drain onto paper towels. Serve immediately.

Steps:

• Cut the onion in half and then into wedges. Separate the onion layers and add them to a bowl. Slice the jalapeños (seeds and all if you like things spicy) into very thin rounds and add to the bowl. Pour over the buttermilk and stir to combine. Let sit while you get the remaining ingredients together.
• Combine the flour, salt and a generous pinch of black pepper in a separate bowl, then set aside.
• Add 1 inch of oil to a large, heavy-bottom skillet. Heat to 375 degrees F or until a pinch of the flour sizzles when added to the skillet.
• Using tongs, remove a handful of onions and jalapeños from the buttermilk and immediately dunk into the flour mixture, thoroughly coating them. Tap them on the inside of the bowl to shake off the excess.
• Carefully add the coated onions and jalapeños to the hot oil, breaking them up with a spoon, so they don't stick together. Cook until golden brown, 1 to 2 minutes.
• Remove with a slotted spoon and drain on a paper-towel lined plate. Repeat with the remaining onions and jalapeños.
• Serve immediately.

Steps:

• Cut off ends of onion and cut into quarters.
• Julienne the quartered onions and separate into"petals".
• Put remaining ingredients in blender and process until smooth, scraping down sides a couple of times.
• Put beer batter into a bowl, add the onion petals and stir to coat.
• Remove batter coated petals to a cookie sheet and put in fridge to rest for about 1/2 hour.
• Deep fry petals in fairly hot sunflower oil (about 375º) until golden, about 2 minutes per batch.
• Serve with your favorite dipping sauce.

Steps:

• Mix flour, salt, black pepper, red chili powder, garlic powder, eggs and beer together in a bowl.
• In a deep fryer or large pot heat oil to 365 degrees F (180 degrees C).
• Dip each jalapeno slice in the batter.
• Place battered jalapenos in the deep fryer.
• The jalapenos are fully cooked when they float to the surface of the oil.
• They should be golden brown and crispy.
• Serve with Ranch dressing as an appetizer or on nachos or hamburgers.

Steps:

• pat pickles dry with paper towel.
• whisk egg, beer, baking powder, and salt.
• add flour, whisk until smooth.
• Pour oil 1/2" deep into large skillet or dutch oven.
• Heat over med-high ( until oil reaches about 375 degrees).
• Dip pickles into batter, let excess drip off.
• Fry 3-4 minutes until golden brown.
• serve with spicy ranch.

Steps:

• In a bowl mix together flour, salt, pepper, chili powder, garlic powder, eggs and beer together until well combined.
• Heat vegetable oil in a deep fryer or a large heavy pot to 365 degrees.
• Dip/coat the jalapeno slices into the batter, then carefully drop into the hot oil.
• Fry until browned (the slices will float to the surface when fully cooked, they should be browned and crispy).

Steps:

• Mix flour, salt, pepper, red chili powder, garlic powder, eggs, and beer together in a bowl.
• In a deep fryer, or large pot heat oil to 365 degrees F (180 degrees C).
• Dip the sliced jalapenos in the batter. Place battered jalapenos in deep fryer. The jalapenos are fully cooked when they float to the surface of the oil. They should be golden brown and crispy. Enjoy!

Steps:

• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Whisk together the beer, 1 1/2 cups flour, pepper, garlic powder, chili powder, and seasoned salt in a large bowl. Dip the pickle slices into the beer batter, then coat them in the remaining 1 1/2 cups flour.
• Fry the pickles in the preheated oil until golden and crisp, about 5 minutes.

Steps:

• If not pre-cut, cut pickles in 1/2-1/4 inch slices. Blot pickles with paper towels to remove excess moisture (I cut mine and immediately place them on folded-up paper towels, and then I blot them also).
• Whisk 3/4 cup flour with the beer. Place remaining flour, salt, and pepper in a gallon-size Ziploc bag; shake to combine.
• Pour canola oil in a deep skillet or Dutch oven, and set it over medium heat; the oil should be approximately 3/4 inch deep.
• When your oil is hot (test it by sprinkling a little water in the oil, when it pops, you know it's ready), start preparing the pickle chips.
• Put all the pickle slices in the Ziploc bag with the flour to completely coat the pickles with flour. Take them out, and dip them in beer batter.
• Immediately place batter-covered pickles in the oil (about 10-15 at a time, making sure not to crowd them), careful that it may pop back, for about 2 minutes on each side or until brown.
• When they're golden, remove and place on a plate lined with paper towels to drain.
• Eat plain, serve with Ranch dressing, or serve with any dipping sauce of your choice.