To ensure that batter sticks to jalapenos, there are a few steps you can follow. I'll explain each step in detail, drawing from personal experiences and techniques I've used as a sommelier and brewer.
1. Dry-roasting the peppers: Start by dry-roasting the jalapenos. This process adds flavor and helps to soften the peppers, making them easier to work with. Place the peppers on a baking sheet and roast them in a preheated oven at 400°F (200°C) for about 15-20 minutes, or until the skin starts to blister and char. Make sure to turn them occasionally for even roasting.
2. Cooling and peeling: Once the jalapenos are roasted, carefully transfer them to a paper bag. Close the bag and let them rest for about 5 minutes. This allows the steam to loosen the skin, making it easier to peel off. After the resting period, remove the peppers from the bag and gently rub off the charred skin with a paper towel or your fingers. The flesh should be soft and slightly smoky.
3. Dredging in flour: To create a base for the batter to adhere to, lightly dust the peeled jalapenos with flour. This step helps to absorb any moisture on the surface of the peppers, allowing the batter to stick better.
4. Preparing the batter: Next, you'll need to prepare the batter. There are various recipes available, but a simple and effective option is to create a basic beer batter. In a bowl, combine flour, salt, and your choice of spices. Gradually add beer to the mixture, whisking until you achieve a smooth and slightly thick consistency. The carbonation in the beer helps create a light and crispy batter.
5. Dipping in the batter: Holding the stem end, carefully dip each flour-dusted jalapeno into the prepared batter. Gently roll it around to ensure an even coating. Allow any excess batter to drip off before proceeding.
6. Coating with breadcrumbs: After dipping in the batter, transfer the jalapeno to a plate or shallow dish filled with breadcrumbs. Roll the pepper in the breadcrumbs, pressing lightly to ensure they adhere evenly. The breadcrumbs add an extra layer of crunch and texture to the finished product.
7. Resting and setting: Once the jalapenos are coated in breadcrumbs, let them rest for a few minutes. This allows the batter and breadcrumbs to set, ensuring they stay attached during the frying process.
8. Frying: Heat oil in a deep fryer or a heavy-bottomed pan to around 350°F (175°C). Carefully lower the breaded jalapenos into the hot oil, ensuring they are fully submerged. Fry them in small batches for about 2-3 minutes or until golden brown and crispy. Avoid overcrowding the pan, as it may result in uneven frying.
9. Draining excess oil: Once the jalapenos are fried to perfection, use a slotted spoon or tongs to transfer them to a paper towel-lined plate. This helps to drain any excess oil and keeps the exterior crisp.
Now you have perfectly breaded and delicious jalapenos ready to enjoy! Whether you're serving them as an appetizer, snack, or alongside a main dish, the batter should stick beautifully, providing a delightful crunch with every bite.