Name: Fried Pickled Jalapeños with Zesty Lime Ranch
Prep time: 20 min
Cook time: 20 min
Yield: 10
Ingredients: Large deli sliced jalapeno peppers (such as Mezzetta® Deli-Sliced Jalapenos) - 1 (16 ounce) jar; Sour cream - ½ cup; Dry ranch dressing mix - 1 tablespoon; Lime, zested and juiced - 1 medium; Vegetable oil - 3 cups; All-purpose flour - ½ cup; Taco seasoning mix - 1 tablespoon; Water - ⅓ cup; Cornstarch - ¼ cup

Ingredients for - Fried Pickled Jalapeños with Zesty Lime Ranch

1. Large deli sliced jalapeno peppers (such as Mezzetta® Deli-Sliced Jalapenos) 1 (16 ounce) jar

2. Sour cream ½ cup

3. Dry ranch dressing mix 1 tablespoon

4. Lime, zested and juiced 1 medium

5. Vegetable oil 3 cups

6. All-purpose flour ½ cup

7. Taco seasoning mix 1 tablespoon

8. Water ⅓ cup

9. Cornstarch ¼ cup

How to cook deliciously - Fried Pickled Jalapeños with Zesty Lime Ranch

1 . Stage

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

2 . Stage

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 . Stage

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

4 . Stage

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 . Stage

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.