CRISPY FRIED JALAPENO SLICES

CRISPY FRIED JALAPENO SLICES 4 cups vegetable shortening (or vegetable oil) 1 1/2 cups all purpose flour, divided 1 teaspoon salt 1 teaspoon freshly ground black pepper 1 teaspoon chili powder 1 teaspoon garlic powder 2 eggs 1 cup beer 16-oz jar Sliced Jalapeno peppers, drained (about 2 cups) In deep fryer or cast iron Dutch oven, heat shortening to 365 degrees F. In a medium bowl, combine 1 cup of the flour, salt, pepper, chili powder, garlic powder, eggs and beer. Mix until combined, set aside. Place remaining ½ cup flour in a zip top gallon plastic bag. Dry drained jalapenos on paper towels and add to the flour in the bag. Seal bag and shake to coat the peppers. Place floured jalapenos into the batter and stir gently to coat. Discard any remaining flour at the bottom of the bag. Lift battered jalapenos with a fork and gently drop (careful of back splash) into preheated oil. Cook until golden brown and crispy, about 2-4 minutes. Remove to paper towels and serve with your favorite dipping sauces.