Fans of jalapeno peppers will enjoy eating them fried. Frying jalapenos adds a flavorful crunch to the outside of the pepper. The pepper itself becomes soft during the frying process. Fry the peppers whole instead of cutting them into pieces. Frying small pieces of the peppers cause result in the person taking more of the fried flour than jalapeno. Dip the peppers into cream cheese or blue cheese to help curb the spiciness of the peppers.
Run the jalapenos under running cold water. Scrub off any dirt with your fingers.
Set the saucepan on a stove burner. Turn it to medium-high heat. Fill the pot 1/3-full of the cooking oil. Wait for it to heat up, about five minutes. Flick a drop of water into the pan. If it sizzle's the oil is ready to use.
Pour the milk into a bowl. Pour the flour into the shallow pan. Dip the jalapeno pepper into the milk. Place the wet jalapeno in the flour. Shake the pan to cover the jalapeno with flour. Place the jalapeno on the slotted spoon and dip it into the oil. Remove the spoon. Cover the rest of the peppers as you did the first one and put them in the oil. Do not overcrowd the pan.
Layer two to three paper towels on the plate. Set the plate near the stove, but not on it.
Remove the jalapeno peppers with the slotted spoon once the flour coating turns a golden brown color. Place the peppers on the paper towels on the plate. The paper towels absorb the extra oil. Remove all of the peppers. Turn off the stove burner.
Wait about seven minutes for the pepper to cool, and then eat them.
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- Leave on the stems so you have something to grip when you flour and eat the jalapenos.
Racheal Ambrose started writing professionally in 2007. She has worked for the minority publishing company Elite Media Group Inc., Ball Bearings online magazine, "Ball State Daily News" and "The Herald Bulletin." Her articles focus on minority and women's issues, children, crafts, housekeeping and green living. Ambrose holds a Bachelor of Arts in journalism from Ball State University.