Bring on the heat! Fry up some jalapeño bites with this crunchy, wheat-free batter. Great as an appetizer for your next gathering!
Chop jalapeños to 1/4 inch bites. You can remove seeds to lessen the hotness of the pepper.
Start to warm oil in a large skillet to medium heat.
In a large mixing bowl, combine the flour, 1/4 cup cornmeal, paprika, onion and garlic powder, salt, pepper, and buttermilk.
In three batches, add the sliced jalapeños to the batter.
Stir around with a small spoon to coat all of the slices.
Place battered jalapeños in the extra cornmeal, one at time, coating both sides.
Place battered jalapeños on to the heated oil.
Cook for 3 to 4 minutes on each side until golden brown. Depending on the heat of your oil, it may cook faster or slower.
Use a fork to gently turn each jalapeño over and cook for additional 3 to 4 minutes.
Set the crispy jalapeño bites on paper towels to drain the excess of oil. Enjoy!