I ate a burger at Red Robin some time ago, and it was topped with fried jalapenos. (Yes, I know, Red Robin, not the best place, but a good friend works there, so we frequent it regularly.) These jalapenos intrigued me because, since my wife is Texan, I've had a lot of fried foods, but never fried jalapenos. Today, we decided to try our hand with the frier, and it turned out pretty well. To be honest, jalapenos aren't that hot, and they tend to lose capsaicin as they cook, so don't worry. Moreover, when paired with a nice, cool ranch sauce, all you really taste is the jalapenos' fruitiness.
10 jalapenos, sliced 1/4 inch thick
2 cups AP flour
1 teaspoon salt, plus some for sprinkling
1 1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon ground pepper
1 1/2 cups buttermilk
Vegetable oil for frying
Fill medium-size pot with approximately two inches of oil, and then place it over medium high heat. Let it come to temperature (about 350).
Meanwhile, in a medium-size container with a lid, mix flour, salt, chili powder, cumin, and pepper until well combined. Add sliced jalapenos, affix lid, and shake until the jalapenos are covered in flour. Place jalapenos on plate, then put half into buttermilk to coat thoroughly. Place the buttermilked jalapenos back into the flour mixture and shake until thoroughly coated. Place breaded jalapenos in oil and fry for three minutes, or until golden brown. Remove, place on paper towels to dry, and sprinkle over salt to taste. Repeat process with remaining half of jalapenos.
Serve with your favorite ranch sauce and enjoy.