1/2 cup All Purpose Flour
1/4 teaspoon Paprika
Water
1/2 cup Oil for frying
20 - 30 jarred Pickled Jalapeño Slices drained (choose large and firm slices - these make the best coins)
Add flour in a shallow bowl then add paprika and stir to mix.
Add enough water to make a batter that is slightly thinner than pancake batter.
1/4 teaspoon Paprika
Water
1/2 cup Oil for frying
20 - 30 jarred Pickled Jalapeño Slices drained (choose large and firm slices - these make the best coins)
Add flour in a shallow bowl then add paprika and stir to mix.
Add enough water to make a batter that is slightly thinner than pancake batter.
Place oil in a shallow pan over medium heat.
Place 8-10 jalapeño slices in the batter, coat fully.
When oil is hot and simmering, place battered jalapeño slices in the oil, allowing excess batter to drip off when grabbing out of the bowl.
Fry until golden brown, flipping after about 2 minutes.
Place fried Jalapeño Coins on a paper towel-covered plate to drain.
Repeat with the rest of the jalapeño slices until all are fried.
Serve hot with a selection of dipping sauces.
Place 8-10 jalapeño slices in the batter, coat fully.
When oil is hot and simmering, place battered jalapeño slices in the oil, allowing excess batter to drip off when grabbing out of the bowl.
Fry until golden brown, flipping after about 2 minutes.
Place fried Jalapeño Coins on a paper towel-covered plate to drain.
Repeat with the rest of the jalapeño slices until all are fried.
Serve hot with a selection of dipping sauces.
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