How to Make Fried Pickled Jalapeños with Zesty Lime Ranch - A Step-by-Step Guide

Are you a fan of spicy, tangy snacks that pack a punch? If so, then you're in for a treat with this recipe for Fried Pickled Jalapeños with Zesty Lime Ranch. This dish combines the heat of jalapeños with the tangy goodness of pickles, all coated in a crispy, golden batter. And to top it all off, we've included a zesty lime ranch dipping sauce that takes this snack to a whole new level of deliciousness.

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Ingredients

  • 1 (16 ounce) jar large deli sliced jalapeno peppers (such as Mezzetta® Deli-Sliced Jalapenos)
  • ½ cup sour cream
  • 1 tablespoon dry ranch dressing mix
  • 1 medium lime, zested and juiced
  • 3 cups vegetable oil
  • ½ cup all-purpose flour
  • 1 tablespoon taco seasoning mix
  • ⅓ cup water
  • ¼ cup cornstarch

Information

  • Prep Time: 20 mins
  • Cook Time: 10 mins
  • Total Time: 30 mins
  • Servings: 10

  • Drain peppers and reserve 1/4 cup plus 1 teaspoon of brine from the jar. Pat peppers dry with paper towels.
  • 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.
  • Pour oil in a small saucepan and heat over medium heat to 375 degrees F (190 degrees C).
  • 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.
  • 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.
  • Nutrition

    667 cal.

    • Total Fat: 68g
    • Saturated Fat: 12g
    • Cholesterol: 5mg
    • Sodium: 505mg
    • Total Carbohydrate: 15g
    • Dietary Fiber: 1g
    • Protein: 2g
    • Potassium: 156mg