Jalapeno Bottle Caps with Blue Cheese Dip

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Peanut oil, for frying
1 cup Fry Mix, recipe follows
8 tablespoons beer
3 jalapeno peppers (about 3 1/2 ounces), trimmed, seeded, and sliced crosswise 1/4-inch thick
Pinch salt
Blue Cheese Dip, recipe follows

Fry Mix:
3 cups self-rising flour
1/2 cup self-rising white cornmeal
1 teaspoon salt
1 teaspoon crushed black pepper

Blue Cheese Dip:

1/2 cup sour cream
1/4 cup mayonnaise
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup (2 ounces) crumbled blue cheese
1/2 cup finely chopped green onions, white and light green parts


Heat the oil in a deep skillet to 375 degrees F.

While the oil heats up, combine the fry mix with the beer, stirring until smooth. Toss the jalapeno slices in the batter. Using a slotted wooden spoon or tongs, carefully lower the jalapeno 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.

Servings: 24 pieces
Prep Time: 20 min
Cook Time: 10 min
Difficulty: Easy

from Paula's Best Dishes Episode: Fan-Tastic

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