Summary:
Wondering what to do with extra jalapeños? This recipe shows you how to slice and fry them using a low carb and gluten free breading. They come out crispy; each "bottle cap" has a golden brown crunchy exterior surrounding a meltingly tender interior. Enjoy them as an appetizer, snack, or salad topping.

INGREDIENTS
Egg Wash:
- 1 large egg
- 1 tablespoon heavy whipping cream
Breading:
- 1/3 cup
almond flour (Note 3) - 1/3 cup finely grated parmesan cheese (Note 4)
- 1/2 teaspoon table salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon
smoked paprika (Note 5) - 1/4 teaspoon
ground cayenne
INSTRUCTIONS
- Prep Breading Station: Whisk egg and heavy cream in bowl until combined and pale yellow. Stir together all breading ingredients in another bowl until well-mixed with no clumps. Prepare large tray lined with
parchment paper to hold breaded jalapeños (Note 6). Set both bowls and tray in a line. - Bread Jalapeños: Working with one jalapeño slice at a time, coat first in egg wash bowl, then in breading bowl. See Note 7 for breading tips. Place breaded jalapeño slices on prepared parchment paper as each jalapeño slice is breaded in turn.
- Heat Oil: Add 1 to 2 inches of oil to pan over medium-high heat. Heat oil to 350 F, and frequently monitor to maintain temperature by adjusting heat level during frying. Alternatively, use
deep fryer with automatic temperature control.
NUTRITION
(Note 10) |
Makes 2 Servings |
Amount Per Serving: |
Calories 240 (68% from fat) | |
Total Fat 18g | 28% |
Saturated Fat 6g | 29% |
Cholesterol 115mg | 38% |
Sodium 740mg | 31% |
Net Carb 3g | |
Total Carb 6.5g | 2% |
Dietary Fiber 3.5g | 13% |
Sugars 2.5g | |
Protein 13g |
PHOTOS



Gonna make tonight!! Can’t wait!
Can these be prepared in an air fryer?
I haven’t tested this recipe in an air fryer so I can’t say how it would turn out.