JALAPEÑO SMOKE BITES

One of my favourite burger joints in town is The Burger’s Priest. For me these burgers have the perfect beef patty-to-bun ratio, unpretentious processed cheese and super-crispy bacon which is all it really takes to win me over.

But what puts this place over the top is an optional topping called ‘smoke’ - panko-crusted jalapeño slices. The extra heat and crunch elevates the burger experience for a jalapeño-lover like myself. These bites are truly an amazing addition to a burger or even better served up on its own with a dip as a side or appetizer.

Through lots of trial and error (and of course sampling), I perfected my recipe. These also freeze well and cook up nicely in the air fryer (see notes below for both).

For the jalapeños

4 jalapenos, sliced into 1/4” thick coins

1 egg, beaten with 1 tsp water

1/2 cup panko (Japanese breadcrumbs)

1/4 cup flour

1/2 tsp Lawry’s seasoning salt

Oil for frying or baking spray for air frying

Kosher salt for sprinkling

Your favourite dip for serving (ranch, chipotle, dill…)

Preheat a heavy-bottomed pot with 1/2-3/4” oil to 350F and line a cooling rack with paper towel to set beside it for cooking jalapeños.

Meanwhile set out three shallow bowls. Whisk flour and Lawry’s seasoning in the  first bowl, egg wash in second bowl and panko to third bowl.

Take a handful of jalapeños at a time and toss in the flour mixture.  Shake excess flour off and add to egg mixture being sure to coat both sides. Using a fork, lift jalapeño slices from egg mixture letting excess drip off and place in panko, turning jalapeño slices over and pressing lightly to adhere crumbs. Set aside and repeat process for remaining jalapeño slices.

Once oil is heated, add jalapeños in small batches to oil so as not to crowd and jalapeños can dance around a bit in the oil. Once golden remove immediately to a paper-towel lined cooling rack and sprinkle with some kosher salt. Repeat with remaining jalapeños.

Serve with your favourite dipping sauce, top them on a hamburger or sandwich or eat them straight up out of a bowl - any way you like it, these crunchy, heat-packed little morsels are an addictive treat.

Notes:

Air fryer method:

Prepare jalapeños using the method above but instead of popping into oil, place in a single layer in an air fryer basket and spray with baking spray. Cook at 400F for 2-3 minutes watching they don’t burn and adjusting the timing for your air fryer.

Too much heat? Try slicing the stem end of the jalapeño off. Using a bit of pressure but not enough to crush the pepper, roll back and forth on the counter to release the seeds. Knock jalapeño on side of bowl until seeds fall out. This should remove a lot of the heat

Freezer friendly? Yes! I always have prepared jalapeño bites in my freezer ready to pop in the air fryer or fry on the stove anytime I have a craving. Just prepare the jalapeños and freeze in flat layers before cooking. When ready to prepare them cook as directed in the recipe