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Crispy Spicy Canned Jalapeño Rings Recipe: Easy Homemade

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These crispy, spicy jalapeño rings use canned jalapeños for a tangy depth and a double-dredge technique for a shatteringly crunchy coating. Ready in about 20 minutes, they’re the perfect bar snack or party appetizer.

Ingredients

Scale
  • 2 cans (7 oz each) canned jalapeño slices (whole slices, not diced)
  • 1 cup all-purpose flour
  • ½ cup yellow cornmeal
  • ¾ cup buttermilk
  • 2 large eggs, room temperature
  • 2 tablespoons reserved jalapeño brine
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon smoked paprika
  • ¼ teaspoon cayenne pepper (optional)
  • 1 teaspoon fine sea salt (plus more for finishing)
  • ½ teaspoon freshly ground black pepper
  • About 4 cups neutral oil for frying (vegetable, canola, or peanut)
  • For the dipping sauce:
  • ½ cup sour cream (full-fat)
  • 1 tablespoon fresh lime juice
  • 1 teaspoon hot sauce (e.g., Cholula)
  • A pinch of salt

Instructions

  1. Drain the jalapeños: Open both cans and pour into a colander. Reserve 2 tablespoons of the brine and set aside. Let drain for about 10 minutes, then pat dry gently with paper towels.
  2. Make the dipping sauce: In a small bowl, whisk together sour cream, lime juice, hot sauce, and a pinch of salt. Cover and refrigerate.
  3. Set up dredging station: In a shallow bowl, whisk together flour, cornmeal, garlic powder, onion powder, smoked paprika, cayenne (if using), salt, and black pepper. In another shallow bowl, whisk together buttermilk, eggs, and reserved jalapeño brine until smooth.
  4. Heat the oil: Pour about 2 inches of oil into a heavy-bottomed pot or Dutch oven. Heat over medium-high heat to 350°F (175°C), about 8-10 minutes.
  5. First dredge: Take a handful of drained jalapeño rings and toss them in the dry flour mixture until completely coated. Shake off excess.
  6. Wet bath: Transfer floured rings to the buttermilk mixture, turning to coat fully. Let excess drip off.
  7. Second dredge: Return wet rings to the dry mixture and toss again until thickly coated. This double-dredge creates a crispy crust.
  8. Fry in batches: Carefully drop coated rings into hot oil, one at a time, without overcrowding (about 8-10 rings per batch). Fry for 2-3 minutes, turning once, until golden brown and crispy.
  9. Drain and season: Transfer fried rings to a paper towel-lined plate or wire rack. Sprinkle immediately with flaky salt while hot.
  10. Repeat: Let oil return to 350°F between batches. Continue with remaining rings.
  11. Serve immediately: Best within 10 minutes of frying. Serve with lime sour cream dip and extra hot sauce.

Notes

The double-dredge is essential for a thick, crunchy crust. Keep oil temperature steady at 350°F to avoid greasy or burnt rings. Pat jalapeños very dry to prevent coating from falling off. Season immediately after frying for best salt adhesion. For best texture, serve within 10 minutes. Leftovers can be reheated in an air fryer at 375°F for 3-4 minutes.

Nutrition

Keywords: crispy jalapeño rings, canned jalapeño rings, spicy appetizer, fried jalapeño rings, bar snack, game day snack

Find it online: https://merrymorsel.com/crispy-spicy-canned-jalape-n-o-rings-recipe-easy-homemade/