Jalapeno Joes with Cilantro Cucumber Dipping Sauce

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  • Complexity: medium
  • Srv: 6
  • By: Lennon Hessdorfer
Jalapeno Joes with Cilantro Cucumber Dipping Sauce


  • 1 1/2 pounds frozen potato wedges, thawed
  • 1 cup oil
  • 1 egg yolk
  • 2 tablespoons lemon juice
  • 3/4 teaspoon dry mustard
  • 1/4 teaspoon salt
  • 1 cup finely chopped cucumber
  • 1/2 cup finely chopped cilantro
  • 2 cups all-purpose flour
  • 1 tablespoon chili powder
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 cups beer
  • 1 egg, separated
  • 1 can (4 ounces) diced jalapeños, drained or 2 jalapeños, stemmed and finely chopped


  1. Preheat oil in deep pot or deep fryer to 350°F.

  2. Pat potato wedges dry and set aside on paper towels while preparing Cilantro Cucumber Dipping Sauce.

    In small bowl whisk oil into egg yolk until emulsified. Whisk in lemon juice, dry mustard and salt until blended.

    Fold in cucumber and cilantro. Taste and add lemon juice and salt as needed. Add water, a tablespoon at a time, until dipping consistency. Set aside.

  3. Batter:
    In large bowl whisk together flour, chili powder, pepper, baking powder and salt. In another bowl whisk together beer, egg yolk and jalapeños. Combine dry and liquid ingredients. Beat egg white until stiff and fold in.

    Dip potato wedges into batter one at a time. Gently lower into hot oil and hold in place for 5 seconds, to prevent sticking to bottom of pan. Repeat with remaining wedges, a few at a time, holding them submerged in oil for even browning, about 3 to 5 minutes. Repeat with remaining wedges. Lift out with skimmer or tongs and drain on paper towels.

  4. Serve hot, with Cilantro Cucumber Dipping Sauce.

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