Share
& Save

Jalapeño Bottle Caps With Blue Cheese Dip

By Paula Deen
  • Prep time: 15 minutes
  • Cook time: 15 minutes
  • Servings: 15

Ingredients

  • for frying peanut oil
  • 1 cup recipe follows fry mix
  • 8 tablespoons beer
  • 3 (3 1/2 oz) trimmed, seeded, and sliced crosswise 1/4-inch thick jalapeño peppers
  • 3 cups self rising flour
  • 1/2 cup self-rising white cornmeal
  • 2 teaspoons divided salt
  • 1 teaspoon crushed black pepper
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 1/2 teaspoon pepper
  • 1/2 cup (2 oz) crumbled blue cheese
  • 1/2 cup finely chopped white and light green parts green onions

Directions

Heat the oil in a deep skillet to 375º.

While the oil heats up, combine the fry mix with the beer, stirring until smooth. Toss the jalapeño slices in the batter. Using a slotted wooden spoon or tongs, carefully lower the jalapeño slices into the oil. Fry for about 2 minutes, turning them often to brown evenly. Drain on a paper towel-lined plate and season with salt. Serve immediately with Blue Cheese Dip.

Fry Mix:

Place all ingredients into a bowl and mix.

Blue Cheese Dip:

Combine the sour cream, mayonnaise, salt and pepper. Fold in the blue cheese and green onions. Cover and refrigerate until ready to use.