This is a straight forward and very easy recipe. I strongly suggest using a deep fryer rather then a pot of oil on the stove top, because it is safer and far simpler.
For our Tapas Party I made deep-fried green chilies and then the next night I made deep-fried Thai red chilies, Jalapenos and green chilies. They were all delicious.
The following recipe was adapted from Tapas. It’s out of print, but here’s the funny thing – Belle and I own TWO copies of this book. One is a regular sized cookbook, and the other looks like one of those small, chunky cookbooks. Fortunately, we bought both at bargain book prices – they look completely different but have the exact same recipes.
Belle’s note: I didn’t dare brave these deep-fried chilies, but some of the other guests just loved them! I’ve learned that when Ward says, “It’s not that hot,” it means it’s too hot for me. It’s only when he says, “This doesn’t taste spicy at all” that I will brave it, because that means it’s just hot enough for me!
green chilies, red chilies or jalapenos
Special equipment: Electric deep fryer.
- Place the oil in the deep fryer according the manufacturers instructions.
- Heat the oil to 360 degrees F.
- Place the chilies in the basket and deep fry for 1-2 minutes , depending on the size of the chilies.
- Remove and place on paper towels to drain.