Crispy fried pickled jalapeño slices are the perfect taco or nacho garnish. Pickled jalapeño slices are dipped in egg and milk then dredged in cornmeal before being lightly fried.
Kicking up your taco garnish game today with fried pickled jalapeno slices. I topped my brisket taco with them for a bite of crunch.
I’m excited to bring you a quick and easy recipe to take your tacos to the next level.
I always have a few cans of pickled jalapenos in my pantry ready for taco night but today I want to share how coating pickled jalapeno slices in a crispy coating gives them a delicious zing.
A cornmeal batter that fries up both crispy and light. Frying jalapenos takes some bite out of them, but they still have plenty of that delicious heat we all love.
TIPS ON MAKING FRIED PICKLED JALAPENO SLICES
In recipe instructions listed I used canned pickled jalapeños, but you can easily use jarred pickled jalapeno slices.
For this recipe I used pickled jalapeño slices, you can buy whole pickled jalapeños – simply slice them.
Before I begin to coat my jalapenos, I drain my pickled jalapenos on paper towels to avoid moisture, which can cause the oil to splatter when frying OUCH!
You can easily double this recipe – simple double all ingredients.
For my cornmeal mixture I simply added salt and pepper, but you can add any spices you enjoy.
Do not overcrowd the frying pan or Dutch oven this will drop the temperature of the oil, resulting in soggy frying.
Carefully remove your fried jalapenos with a slotted spoon and place on baking sheet lined with paper towels to drain.
Place your baking sheet in warm oven, while you continue to fry.
Serve warm from the oven.
Store leftovers in fridge, covered and reheat in oven or air fryer.
Leftovers can be tossed in scrambled eggs or placed in a quesadilla.
HOW LONG CAN YOU KEEP PICKLED JALAPENOS IN THE FRIDGE?
If you have leftover pickled jalapenos, place leftovers in fridge in a canning jar or plastic storage container if using canned version. They will stay good in the fridge covered, for up to 6 months.
SERVING SUGGESTIONS FOR FRIED PICKLED JALAPENO SLICES
In place of salsa for tacos
Mixed into guacamole
With scrambled eggs for breakfast
Topping for a creamy soup
- 1 12 oz can pickled sliced jalapeños
- 1 cup milk
- 1 egg
- 2 cups cornmeal
- 3 teaspoons salt
- 1 teaspoon pepper
- 4 cups canola oil for frying
Drain jalapeños. Place drained jalapenos in a single layer on paper towels. Top with more paper towels, and gently press to absorb excess liquid.
In a bowl whisk milk and egg together. In another bowl combine cornmeal, salt, and pepper.
Heat oil in a large saucepan or Dutch oven to 375 degrees.
Dip jalapeno slices in the milk/egg mixture, then dredge in cornmeal mixture.
Fry jalapeños, several at a time, 1 to 1 1/2 minutes. Use a slotted spoon to transfer fried jalapeño slices to paper towels to drain.
Repeat with remaining jalapeño slices; use to top tacos or nachos.