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Ingredients

Adjust Servings:
Jalapeno Peppers – 16 oz (450 g) Pickled
Sour Cream – ½ cup
Ranch Dressing – ¼ cup
Lime – 1 tsp zest + 1 tbsp juice
Canola Oil – 3 cups
Wheat Flour – ½ cup
Taco Seasoning – 2 tsp
Water – ⅓ cup
Cornstarch – 2 tbsp

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Fried Pickled Jalapenos

Fried Pickled Jalapenos

  • 20 min
  • Serves 8
  • Medium

Ingredients

Recipe

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If you like fried pickles as an appetizer in a restaurant, then you’ll love to make these fried pickled jalapenos at home! These little bites of crunchiness aren’t too spicy and have a faint kick. Plus, they have bathed in the tangy brine and are bursting with flavor thanks to the taco seasoning. Honestly, they are even better than they sound!

You can enjoy these addictive fried pickled jalapenos on their own, but dipping them in the homemade sour cream and ranch dressing sauce takes things to the next level. Tangy and delicious, they are the perfect must-go-back-for-one-more appetizer or snack.

Steps

1
Done

Drain jalapenos and save 4 tablespoons of the juice from the jar. Pat the drained peppers dry with paper towels and cut them into rounds.

2
Done

Combine sour cream, ranch dressing, lime zest, and lime juice in a bowl; set aside.

3
Done

Heat oil in a saucepan. Meanwhile, combine flour and taco seasoning in a shallow dish and whisk. Add water and reserved juice from the jar of jalapenos and mix until uniform.

4
Done

Dip dried jalapeno rounds first in cornstarch and then the batter to coat.

5
Done

In batches, fry the jalapenos for a minute or two before transferring them onto paper towels. Serve right away with the sour cream ranch dip.

If you've been seeing these tempting fried pickled jalapenos in restaurants but never made them yourself, this is your chance. Don't forget to let us know what you think!

Valerie

I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.

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