Deep fried pickled jalapeños – you can't get better than a fistful of these with a cold beer. Tangy, spicy, and completely moreish.
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Serves
6
Pickled Jalapeños
Plain Flour
Vegetable Oil
FOR THE BATTER:
Pickling Liquid
Plain Flour
Fajita Seasoning
FOR THE SAUCE:
Fresh Coriander
Soured Cream
Lime
Salt
Black Pepper
Serves
6
Pickled Jalapeños
Plain Flour
Vegetable Oil
FOR THE BATTER:
Pickling Liquid
Plain Flour
Fajita Seasoning
FOR THE SAUCE:
Fresh Coriander
Soured Cream
Lime
Salt
Black Pepper
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Step 1.
Drain the jalapeños, reserving the pickling liquid they came in. Blot them well with kitchen paper to dry and toss them with flour until coated.
Step 2.
Add the oil to a medium-sized deep saucepan so that it comes no more than halfway up the sides and set over a high heat until the temperature reaches 180°C.
Step 3.
Pour the reserved pickling liquid into a large bowl with plain flour and the fajita seasoning. Dip the jalapeños in the batter, then scoop them out using a fork and transfer straight to the hot oil.
Step 4.
Fry for 2 mins until golden and crisp, then remove and drain on kitchen paper to soak up any excess oil.
Step 5.
In a small bowl, mix the coriander, soured cream and lime zest. Cut the zested lime into wedges.
Step 6.
Serve the jalapeños with a sprinkle of salt and pepper, the dipping sauce and the lime wedges.
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