If you like fried pickles, you’ll love fried pickled jalapeños. These jalapeños have a light kick without being overly spicy. Plus, they’re tangy from the brine and packed with flavor thanks to taco seasoning. They’re delicious on their own, but dipping them in the sauce takes things up a notch. Deli-sliced jalapeños, like Marzetti brand, work best here since they’re bigger. For a stronger kick, get the hot version. For the crispiest golden jalapeños, let the heat come back to 375 for each batch. Serve immediately for best taste and texture.

Nicole McLaughlin
Recipe by Well Done

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Read the full recipe after the video.

Recipe Summary

active:
20 mins
total:
20 mins
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Drain jalapeños, and reserve 1/4 cup juice from jar. Lay drained peppers in a single layer on paper towels. Top with more paper towels, and gently press to absorb excess liquid.

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  • Stir together sour cream, ranch dressing, lime zest, and lime juice in a small bowl, and set aside. Heat oil in a medium saucepan over medium.

  • While oil heats, whisk together flour and taco seasoning in a shallow dish. Whisk in water and reserved jarred juice until smooth.

  • Toss dried jalapeño slices in cornstarch to coat, and shake off any excess. Lightly toss coated jalapeño slices in batter mixture, and allow excess to drip off.

  • When oil has reached 375°F, fry jalapeños, several at a time, 1 to 1 1/2 minutes. Use a spider or slotted spoon to transfer fried jalapeño slices to paper towels. Repeat with remaining jalapeño slices; serve immediately with sour cream ranch dip. 

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