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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.