Looking for a spicy snack to heat up your New Year’s Eve party? Jalapeño Rings with Cumin Dip are not fancy schmancy but for your casual gathering of friends bringing in the new year they are perfect. Crispy and spicy, cooled off with a good dunk in cumin dip, the plate will be empty before you’re serving the second round of drinks.
It’s easy to prep the jalapeño rings and dip earlier in the day but it’s a must to make when guests have arrived, fresh, hot and crispy from the oil. They only take a couple minutes per side to cook and less time to be devoured. A few fingers all gooey with batter is well worth the little bit of mess. I like to dump all the rings in the batter bowl and give a good stir to coat well, then it’s just a matter of fishing out the rings and placing gently into the hot oil. Flip after a couple of minutes to get golden perfection on both sides, then let drain briefly on a paper towel line plate. Stack high with cumin dip on the side and pass around.
I find using plastic gloves to prep the jalapeño rings helps to avoid irritated hands and/or accidentally touching your eyes with juice from the jalapeño. Pushing out the center seeds is optional but recommended as more seeds means more heat. Without the seeds it’s a nice spicy heat that doesn’t leave your mouth feeling like it’s on fire.
I love these Jalapeño Rings with Cumin Dip because guests love to linger and chat over the plate as they dip and munch away. So although this party snack is not elaborate with expensive ingredients or days of labour, it is a dish that brings people together.
Recipe Source: Compelled To Cook
- 2 tbsp fresh cilantro chopped
- 1/4 cup sour cream
- 1/4 cup greek yogurt
- 1/4 cup mayonnaise
- 1 tsp fresh lime juice
- 1 tsp fresh lime zest
- 1/4 tsp chili powder
- 1/4 tsp cumin
- 1/4 tsp salt
- 6-7 medium jalapeno peppers
- 1/2 cup milk
- 1/2 cup flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- as needed canola oil for frying
- In a small bowl whisk together all ingredients and allow to chill for at least 1 hour to allow flavours to meld.
- Wash and dry jalapeño peppers. Slice each pepper into 1/4" rings. Cut or push out center seeds if desired. Set aside.
- Preheat deep fryer or add 2-3 inches of canola oil to a heavy dutch oven or pot. Using a thermometer, heat oil to 350℉. Whisk together flour, baking powder and salt. Add milk and whisk until smooth. Stir in all the jalapeño rings until coated with batter.
- When oil is hot, using your fingers fish out several rings and drop into oil. Only add enough rings to form a single layer on the oil. Fry until underside is beginning to brown, 2-3 minutes. Flip rings over and continue to cook for an additional 2-3 minutes until golden. Remove from oil using a slotted spatula or spoon and allow to drain on a paper towel lined plate. Repeat with remaining rings and serve immediately with cumin dip.