Jalapeño Fries
Equipment
- Sheet Pan
- parchment paper
- Traeger Grill
- 4 bowls for dredging
Ingredients
- 4-5 each large jalapeños seeded and sliced into long strips 1/4" wide
- 1/2 cup buttermilk
- 1/2 cup all purpose flour
- 1 each whole egg room temperature
- 1/2 cup panko bread crumbs
- 1 T Holy Voodoo seasoning from Meat Church divided
Instructions
- Pre-heat the grill to 325F.
- Prepare the jalapeños and set up the four bowls individually with buttermilk, flour, egg, and panko.
- Have a parchment lined sheet pan ready to go as you start the assembly line.
- Add a tsp of Holy Voodoo seasoning to each bowl of buttermilk, flour, and panko. Do not season the egg, but beat it with a fork or small whisk until smooth.
- Dip the jalapeños in small batches into the buttermilk, followed by the flour, then the egg, and finally into the panko breadcrumbs.
- Place the coated jalapeños onto the parchment lined sheet pan in rows in a single layer, so the fries are not touching.
- Repeat with remaining jalapeños until all the fries have been coated.
- Place the sheet pan on the grill grates and bake on the grill for 20-30 minutes, until golden brown and crispy.
- Enjoy! Can be served with ranch dressing for dipping, topped with a sprinkle of Holy Voodoo seasoning.
Notes
Holy Voodoo Seasoning substitute: 1 tsp each: salt, pepper, garlic powder, paprika.
Fries can be baked at a higher temperature, but will cook more quickly. Start checking after 10-12 minutes at 350-400F.