These crunchy fried pickled jalapeños are served with a zesty lime ranch that makes the perfect appetizer to serve with beer.
Preparation Time
20 mins
Cooking Time
10 mins
Total Time
30 mins
Calories
667 Calories
Recipe Instructions
Step 1
Drain peppers and reserve 1/4 cup plus 1 teaspoon of brine from the jar. Pat peppers dry with paper towels.
Step 2
Combine sour cream, ranch seasoning, the zest and juice of the lime, and one teaspoon of reserved jalapeño liquid. Stir well and set aside. This could be made up to 3 days ahead.
Step 3
Pour oil in a small saucepan and heat over medium heat to 375 degrees F (190 degrees C).
Step 4
Whisk together flour, taco seasoning, remaining reserved jalapeño juice, and water in a shallow dish until smooth. Toss dried jalapeños in cornstarch until lightly coated and shake off any excess. Coat slices in flour mixture with a fork and allow the excess to drip off.
Step 5
Add several coated slices to the hot oil and fry until golden and crisp, 1 1/2 minutes. Transfer to a paper towel to drain and repeat with remaining jalapeños, in batches. Serve immediately with ranch dip.
Ingredients
3 cups vegetable oil
1 tablespoon taco seasoning mix
1 tablespoon dry ranch dressing mix
1 medium lime, zested and juiced
0.5 cup sour cream
0.5 cup all-purpose flour
0.25 cup cornstarch
0.33 cup water
1 (16 ounce) jar large deli sliced jalapeno peppers (such as Mezzetta® Deli-Slic