- 2 cups flour, divided
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1 c. beer
- 1 jalape jalapeño pepper, diced with seeds
- Vegetable oil
- Salt and freshly ground pepper, to taste
- 24 cubes (about 1/2 oz. each) pepper jack cheese
In a large bowl, combine 1 cup of the flour, baking powder and 1/2 teaspoon salt in a large bowl. Gradually add the beer, whisking until batter is smooth. Stir in the jalapeño. Cover with plastic wrap and refrigerate for 1 hour.
Pour oil to the depth of 1-1/2 inches in a large deep skillet. Heat over medium heat until hot. In a medium bowl, mix remaining flour, salt and freshly ground pepper. Dredge 5 cubes of cheese in the flour, then dip cheese cubes into the batter. Remove the cheese cubes from the batter and toss them with the flour again. Place the battered cheese onto a clean plate. Repeat this with the rest of the cheese. Make sure the cubes don’t stick to each other.
Fry the cheese bites for about 1 minute or until golden. Drain on paper towels and serve hot.