Ingredients
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Jalapeno PeppersPickled– 16 oz (450 g)
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Sour Cream – ½ cup
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Ranch Dressing – ¼ cup
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Lime – 1 tsp zest + 1 tbsp juice
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Canola Oil – 3 cups
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Wheat Flour – ½ cup
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Taco Seasoning – 2 tsp
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Water – ⅓ cup
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Cornstarch – 2 tbsp
Recipe
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
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1
Done
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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. |
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2
Done
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Combine sour cream, ranch dressing, lime zest, and lime juice in a bowl; set aside. |
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3
Done
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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. |
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4
Done
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Dip dried jalapeno rounds first in cornstarch and then the batter to coat. |
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5
Done
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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!
