Fried Pickled Jalapeños with Zesty Lime Ranch

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Drain peppers and reserve 1/4 cup plus 1 teaspoon of brine from the jar. Pat peppers dry with paper towels.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': '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.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Pour oil in a small saucepan and heat over medium heat to 375 degrees F (190 degrees C).'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': '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.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': '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 Facts

Per serving (10 servings total)