Crispy, spicy and absolutely addictive, these deep-fried jalapeno sticks aka Texas toothpicks, are the ultimate party appetizer that you can quickly whip up.
Thin jalapeno strips get coated in a fluffy batter and fried to golden brown perfection. Munch on them as-is, or team them up with some avocado lime crema to balance out the heat!
I have to admit, I'm kinda obsessed with jalapenos. They have just the right amount of heat, and they're so versatile, which means I can use them in SO many ways.
I always pick up a huge batch whenever I'm out on my grocery run, and end up making a jar each of my jalapeno vinaigrette and fermented jalapeno hot sauce. This time, I wanted to use them to make an appetizer- something a bit different than my spicy jalapeno poppers. And that's when I tried this recipe.
Quick Look
- 🔪Prep time: 10 minutes.
- ⏲️Cook time: 5 minutes.
- 👪 Servings: 4.
- 📋Main ingredients: Jalapenos, egg, flour, seasonings, oil.
- ♨️Cooking method: Slice and cut jalapenos 🡢 prepare the batter 🡢 dip jalapenos in batter 🡢 deep fry 🡢 drain and serve.
- ⭐Difficulty: Medium.
- 🥣Serving ideas: Team up the Texas toothpicks with a cooling dip like cottage cheese ranch dip.
Jump to:
What's So Great About the Recipe?
- They're really easy to make. You'll just need a little over 15 minutes to make them, and you can prep them ahead of time too!
- They're an excellent game-day or party appetizer- just like my Mexican deviled eggs.
Recipe Ingredients
Jalapenos: Large jalapenos work best for this recipe. Reserve the smaller ones to make homemade jalapeno flakes.
Flour: Just some regular all purpose flour for the coating.
Sparkling water: To help the batter get nice and bubbly and lend the Texas toothpicks that crispiness.
Seasonings: I used a mix of garlic and onion powder, some paprika, salt (I love using my jalapeno infused salt) and pepper to season the flour mixture.
Egg: To help create that crispy coating. You can also use an egg substitute if you want to.
Oil: Any regular cooking oil will do. Make sure you use an oil that has a high smoke point, since you'll be deep frying these!
See recipe card for quantities.
Substitutions & Variations
- For a smoky flavor, I like to skip the garlic powder and use some of my air fried roasted garlic into the mixture.
- Want an extra kick of heat? Swap the paprika for some cayenne or my homemade Tajin seasoning instead.
How to Make Texas Toothpicks
Start by setting a pot of oil over heat and get all your ingredients ready.
Step 1: Wash, dry and chop off the heads of the jalapenos. Remove their center and seeds, and slice into thin sticks.
Step 2: In a jar, combine egg, seasonings, flour and sparkling water.
Step 3: Whisk to form a smooth, uniform batter.
Step 4: Dip the jalapeno sticks into the batter.
Step 5: Deep fry over medium heat until golden brown and crispy.
Step 6: Remove using a slotted spoon and onto paper towels to soak up excess oil.
💭Top Tip
Make sure the oil is hot, but not smoking hot, or the jalapeno sticks will end up burning.
Tips & Tricks to Nail the Recipe
- De-seed and de-vein the jalapenos if you want them to be less spicy, and keep them on if you love the heat.
- To make these extra crunchy, you can dip them in the batter, and then roll them in some homemade breadcrumbs before deep frying.
- Make sure you slice the jalapenos into thin strips of uniform size and thickness. This will ensure they all crisp up at the same time.
- To make things quicker, you can use a packaged breading mix too!
- Use leftover jalapenos to spice up your Mexican caviar or lime pickled onions. I love adding sliced jalapenos to my Mexican pickled vegetables and as a topping over my watermelon and Tajin salad.
- To prep these ahead of time, you can slice the jalapenos and prepare the batter and refrigerate them in different containers for up to a day.
How to Serve Texas Toothpicks
Texas toothpicks are an excellent party appetizer. I love teaming them up with an assortment of sauces and dips, including my jalapeno mayo, a tangy lemon sour cream sauce, my favorite Chimichurri aioli or some fiery Chimichurri Rojo.
You can also serve these as a side with your Tex-Mex mains like Tajin shrimp tacos, the classic Mexican street corn chicken casserole or even with some Huevos Rancheros or my favorite Chili con Carne.
Troubleshooting and FAQs
You can refrigerate the leftover Texas toothpicks for up to 3 days, and reheat them in the oven or in your Air Fryer. I wouldn't recommend microwaving them, as it can make them soggy.
Yes, you can! Depending on your spice tolerance, you can try using milder or hotter peppers too!
Yes, you can. Simply line your Air Fryer basket with parchment paper, arrange the coated Texas toothpicks and spray with cooking oil spray before air frying.
More Snacks & Appetizers
Looking for other recipes like this? Try these:
If you tried this Texas toothpicks recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Texas Toothpicks
Ingredients
- 6-8 jalapenos
- 2 tablespoon sparkling water
- 2 tablespoon all purpose flour
- 1 egg
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon paprika
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
- Oil for deep frying
Instructions
- Wash, dry and chop off the heads of the jalapenos. Remove their center and seeds, and slice into thin sticks.
- In a jar, combine egg, seasonings, flour and sparkling water.
- Whisk to form a smooth, uniform batter.
- Dip the jalapeno sticks into the batter.
- Deep fry over medium heat until golden brown and crispy.
- Remove using a slotted spoon and onto paper towels to soak up excess oil.
Notes
- Make sure you slice the jalapenos into thin strips of uniform size and thickness. This will ensure they all crisp up at the same time.
- De-seed and de-vein the jalapenos if you want them to be less spicy, and keep them on if you love the heat.
- Make sure the oil is hot, but not smoking hot, or the jalapeno sticks will end up burning.
- To make things quicker, you can use a packaged breading mix too!
