Jalapeno Fries Food

JALAPENO FRIES

Steps:

• Heat oil in a deep-fryer or large saucepan over medium heat.
• Mix flour, garlic powder, salt, and black pepper together in a shallow bowl. Beat eggs in a separate bowl.
• Dip jalapeno slices in beaten eggs, then coat generously with flour mixture.
• Fry coated jalapeno slices in the hot oil, working in batches, until peppers are golden brown, 2 to 3 minutes per side.

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.

SPICY JALAPEñO SWEET POTATO FRIES

Steps:

• Heat oven to 425°. Cut 3 medium peeled sweet potatoes into 1/4-inch-thick fries. In a bowl, combine 1 tablespoon cornstarch and 1/2 teaspoon jalapeño salt; add fries and toss. Arrange fries on two baking sheets coated with vegetable oil cooking spray; coat with more cooking spray. Bake until fries begin to brown, 10 minutes. Remove from oven and flip; spritz with cooking spray and sprinkle with 1 sliced jalapeño. Bake until golden, 8 minutes.

JALAPENO FRIED RICE

Steps:

• Heat pan with oil until hot.
• Add garlic and cook until brown.
• Add meat and cook thoroughly.
• Add egg until cooked.
• Add rice with meat and stir.
• Add remaining ingredients and stir.

NENE'S JALAPENO HOT FRIES

Steps:

• Heat the vegetable oil and jalapeno oil in a large, deep skillet over medium-high heat. Place potato wedges in the skillet, and cook 10 minutes, stirring occasionally.
• Place garlic, onion, jalapeno chile pepper, spicy seasoned salt, and black pepper in the skillet. Reduce heat to medium, and carefully pour in the jalapeno hot sauce. Continue cooking 5 minutes, stirring occasionally, until potato wedges are golden brown. Drain on paper towels.

CRISPY FRIED JALAPENOS

Steps:

• Chop jalapenos into spears. Cut off the stems and then cut the jalapeno in half lengthwise. Remove seeds (if you prefer) and then slice the jalapeno into spears or skinny sticks. Repeat until all jalapenos are sliced.
• Mix flour, salt, pepper, chili powder, garlic powder, eggs, and beer together in a bowl. (Batter should be slightly thinner than pancake batter). You may prefer to add more flour to add thickness.
• In a deep fryer or large skillet, heat oil to 365° F. (Try to maintain that temperature all throughout frying. )
• Dip the jalapenos in the batter and completely cover all sides.
• Place battered jalapenos in the deep fryer or skillet. The jalapenos are fully cooked when they are golden brown and crispy and float to the surface of the oil. (Remember the jalapeno spears will continue to brown a bit after removing from the oil.)
• Remove jalapeno spears and set on a paper towel so that any excess oil can drip off. If you want to add extra salt, do this immediately out of the oil.

JALAPENO FRIES WITH ROASTED GARLIC RANCH

Steps:

• For the roasted garlic ranch: Preheat the oven to 425 degrees F.
• Rub the garlic with the oil, then wrap well in foil. Roast until soft and golden, about 35 minutes.
• In a bowl, whisk together the buttermilk, mayonnaise and sour cream.
• Push the roasted garlic cloves out of their skins and onto a cutting board; sprinkle with salt. With the flat side of a chef's knife, smash the garlic into a paste. Transfer the paste to the mayonnaise mixture and whisk vigorously to incorporate and break up any large lumps of garlic. Stir in the chives and add salt and pepper to taste. Cover and refrigerate.
• For the jalapeno fries: Fill a large, wide pot with 1 inch of oil and heat to 360 degrees F.
• Meanwhile, whisk the buttermilk and egg together in a pie plate or shallow bowl. In a second pie plate, whisk together the flour, cornmeal, paprika and 1 1/2 teaspoons salt.
• Dip a large handful of the jalapeno strips into the buttermilk mixture, letting the excess drip off. Toss in the flour mixture to coat. Carefully add the strips to the oil, and fry until golden brown, 1 to 1 1/2 minutes. Repeat with the remaining strips, letting the oil come back to temperature between batches. Sprinkle the fries with salt as soon they come out of the oil.
• Serve the jalapeno fries with the roasted garlic ranch.