Derek and I make a good pair in the kitchen. Derek is great at coming up with new ideas and then I have a knack for elevating and executing the ideas. Together we come up with something great. These spicy jalapeno coins are one of those things.
Derek had this idea to make Chorizo Burgers (I’ll be posting those tomorrow) and wanted something to add crunch. Since we were going to have oil going for my Spiced Onion Rings anyway, he thought we should dredge some jalapeno slices in flour and fry them. I kicked the crunch factor up a notch with a panko breading.
They turned out crisp on the outside and spicy and tender on the inside. And were awesome dunked in ranch dressing. We gobbled these up – and thankfully saved enough to top those burgers!
Here’s what you need:
Thinly slice a jalapeno (or more if you like). One was perfect for the two of us as an appetizer. All the heat in a jalapeno is in the ribs and the seeds. If you’d like them a little less spicy, you can carefully pop out the ribs, leaving the outer ring intact.
Now it’s time to bread the jalapeno slices. Whenever you bread something make sure to follow the wet hand/dry hand rule. This will help keep your hands cleaner during the process. Use one hand for the flour and the panko steps and the other hand for the egg wash.
Lightly dredge the jalapenos in flour, and shake off the excess.
Dunk in an egg wash of egg and milk (or half and half –which is what I had in hand). Allow excess to drip off.
Coat in the panko.
Place on a plate to rest until everything is coated. These are going to cook fast, so you want them all ready to go in at once.
Drop into hot oil – we use about 350 degrees. They should pop right up from the bottom if the oil is hot enough. I like to test one before dropping the whole batch in.
Flip them over as the underside starts to brown, after about a minute.
Once cooked – about two minutes total. Lift them out of the oil and allow to drain.
Transfer to paper towels.
Serve with ranch dressing.
These are great as an appetizer and make an excellent crunchy-spicy addition to a burger or sandwich.
- Jalapeno, sliced into thin rings
- 2 T flour
- 1 egg
- 1 T milk or half-and-half
- ½ c panko bread crumbs
- Oil for frying
- Dredge the jalapeno slices in flour and shake off the excess. Dip into the egg wash and allow the excess to drip off. Dunk in the panko breadcrumbs, pressing lightly to ensure they adhere. Set on a plate until all the rings are breaded.
- Heat oil to 350 degrees. Carefully add all the jalapenos to the hot oil. Flip when the bottoms start getting golden – about a minute or so. Cook until the panko is golden, about two minutes total.
- Drain on paper towels.
- Serve with ranch dressing.
[…] Derek loves burgers. They are probably his go-to order at a restaurant. But we also enjoy making them at home. It allows us to get creative. I mentioned in yesterday’s post how Derek and I make great partners in the kitchen and promised that I’d post the burgers that inspired the Spicy Jalapeno Coins. […]