For a spicy vegan appetizer, try sliced and fried jalapeno poppers, with a gluten-free option! They’re perfect for snacking at a party or just enjoying on their own.
- 2 tablespoons ground flax seed
- 1 cup water, divided
- 1/4 cup almond flour
- 3/4 cup oat flour (or all-purpose flour), divided
- 1/4 cup nutritional yeast
- 1/4 tsp salt
- 3/4 cup breadcrumbs (gluten-free optional)
- 6 jalapenos
- vegetable oil, for frying
- BBQ sauce, ranch dressing, or homemade ketchup for serving (optional)
- Combine the flax seed and 1/4 cup of water to make a flax egg. Let sit for a few minutes while you measure out the almond flour, 1/3 cup of the oat flour, nutritional yeast, and salt into a flat-bottomed dish (like a 9×9-inch baking dish). Add the flax egg to the flour mixture, then add the remaining water. Mix well.
- Place the remaining oat flour on a plate. Place the breadcrumbs on another plate.
- Pour vegetable oil in a medium saucepan until it is about 1/2 inch deep, and place over medium-low heat. You want it to sizzle when the poppers are placed in there, but not to be too hot.
- Slice the jalapenos into 1/4-inch rounds. I recommend wearing gloves for this. Dip the rounds in the flour, then dredge them in the flour-flax mixture. The coating should stick well.
- Working in batches, drop the coated jalapenos into the hot oil. They should sizzle. Cook for about 45 seconds, then flip and continue to cook until they are golden brown. If they are cooking too quickly, lower the heat.
- Remove from the oil with a slotted spoon or tongs and place on a plate lined with paper towels to drain.
- Between batches, carefully add extra oil to the pan as necessary to keep the poppers from sitting on the bottom, and allow the oil to return to temp before you fry more peppers.
- Serve with ranch dressing, traditional BBQ sauce, ketchup, or other dips as desired. Enjoy!
- Category: Deep-Fried
- Method: Frying
- Cuisine: Appetizers