Thursday, June 9, 2011

Panko Jalapeño Bottlecaps

These are crunchy, tasty good! Don't be afraid of jalapeños. Cooked this way they lose a bit of their kick. Plus, the heat is why you have some cool dipping sauce on the side!

You could substitute sliced poblanos instead.

Makes: 4 appetizer-sized servings
Prep time: 5 minutes
Cook time: 15 minutes
Printable Recipe


  • 6 jalapeños, seeded and sliced crosswise into 1/4"-1/2" rings
  • 6 T flour
  • 2 T corn starch
  • 2 eggs, lightly beaten
  • 4 T water
  • 1 cup panko breadcrumbs (you might need a little more)
  • 1 t salt
  • Oil, for frying
  • Ranch dressing for dipping (we used Farmhouse Originals Southwest Chipotle)

1. Heat oil to 375 F.

2. Mix the flour, starch, eggs, and water in a bowl.

3. Dip jalapeño pieces into the egg mixture, then into the breadcrumbs. Fry in batches, about 2-3 minutes per side until golden brown and crispy. Remove to a paper towel-lined plate.

4. Serve with dipping sauce on the side.

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