Crispy Jalapeño Onion Petals Recipes

FRIED JALAPENOS

Steps:

• Wear protective kitchen gloves before handling the jalapenos.
• Slice the jalapenos in thin rings (about 1/8 inch) and clean out the inside ribs and part (or all) of the seeds with a small spoon. Alternatively, use a jalapeno corer to remove the seeds and ribs and then slice in rings.
• Set them aside in a bowl.
• Bring cooking oil to 350°F. Use a deep pot or fryer.
• Using a small strainer dust flour (pretend you are small scale sifting) over the jalapeno rings to coat them with flour. Alternatively, place the flour in a bowl and add a heaping handful of jalapeno rings at a time to coat well with flour. Work in batches either way.
• Add each batch of flour coated jalapenos to the cooking oil and fry until they begin to turn golden. Remove immediately and drain onto a paper towel lined plate.
• Allow to drain for half a minute before sprinkling with hops (or other flavored) salt.
• Proceed with coating the next batch with flour and ensure that the cooking oil is at exactly 350°F before frying them.
• Continue with the steps until you have worked through all the jalapenos.
• Enjoy immediately. Pair with an IPA or pale ale.

DEEP FRIED JALAPENO SLICES

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!

BEER-BATTER FRIED JALAPENO STRIPS, ONION PETALS & PICKLES

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.

CRISPY ONIONS

Steps:

• Preheat the deep fat fryer, a stovetop fryer or high sided pot with the recommended amount of oil to 360 degrees. Combine the flour and paprika evenly in a flour sifter and sift into a large bowl. Add the thinly sliced onions to the flour and toss and shake well to coat the onions evenly in seasoned flour. Put the onions into a strainer and shake off any excess flour so that what remains is the thinnest coat possible. Cooking in small batches, put the coated onions in a fryer basket and carefully submerge in the hot oil. Shake the basket to insure even frying and remove from the fryer when the onions have cooked to a deep golden, but not dark brown, color. Continue in this manner until all the onions have been cooked. Season each batch with salt as it's removed from the fryer. Drain on paper toweling.;

CARAMELIZED ONION AND JALAPENO QUESADILLAS

Steps:

• Melt butter in a large skillet over medium-low heat; cook and stir onion until softened and lightly browned, about 10 minutes. Add jalapeno peppers to onion; cook and stir until onion is browned, about 10 minutes more. Transfer onion mixture to a plate.
• Heat about 1 tablespoon olive oil in the same skillet and add 1 tortilla. Top tortilla with 1/4 cup Mexican cheese blend, 1/2 of the onion mixture, and 1/4 cup Mexican cheese blend, respectively; top with 1 tortilla. Cook quesadilla until browned and cheese is melted, 1 to 2 minutes per side. Repeat with remaining oil, tortillas, cheese, and onion mixture.

JALAPENO SLIDERS WITH CRISPY ONIONS

Steps:

• Shape beef into eight 1/2-in.-thick patties; sprinkle with salt and pepper. In a large skillet, cook sliders over medium heat 2-3 minutes. Turn and top with peppers and cheese. Continue cooking until a thermometer reads 160°, 2-3 minutes., Serve on buns. Top with french-fried onions.