Fried Pickled Jalapeños with Zesty Lime Ranch

1. Drain peppers and reserve 1/4 cup plus 1 teaspoon of brine from the jar. Pat peppers dry with paper towels.

2. 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. Pour oil in a small saucepan and heat over medium heat to 375 degrees F (190 degrees C).

4. 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. 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.

Cook's Note:

The largest sliced, jarred jalapeños work best for this recipe because they hold their shape, stay pleasantly crunchy, and aren't overly spicy.

Editor's Note:

Nutrition data for this recipe includes the full amount of oil. The actual amount of oil consumed will vary.