Fried Jalapeños

dixiechikcooks.com

Ingredients

  • 1 Pound  jalapeños
  • 3/4 Cups  milk
  • egg
  • 1 Cup  cornmeal
  • 1 Cup  all-purpose flour
  • 1 Tablespoon  salt
  • 1 Tablespoon  coarsely ground black pepper
  • 1 Teaspoon  paprika
  • 4 Cups  canola oil, for frying
  • 1 Cup  ranch dressing
  • 1/2 Cup  enchilada sauce

Crunchy, spicy, and dipped in a red ranch sauce, these fried jalapeños are the next best fried pickle.

Click here to see 13 Things You Didn’t Know You Could Fry

Directions

Slice the jalapeños into coins and set aside.

Whisk the milk and egg together. Mix the cornmeal, flour, salt, and paprika in a large bowl.

Heat the oil in a large dutch oven to 375 degrees.

To fry the pepper slices, dip them in the milk and egg, and then dredge in them in the cornmeal mixture. Drop into hot oil for about 45-60 seconds a piece, give or take, transferring to a plate lined with paper towels to drain.

For the dipping sauce, combine ranch dressing and enchilada sauce.

Nutrition

Calories per serving:

526 calories

Dietary restrictions:

Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Sugar Added

Daily value:

26%

Servings:

8
  • Fat 325g 500%
  • Carbs 288g 96%
  • Saturated 37g 187%
  • Fiber 27g 107%
  • Trans 2g
  • Sugars 50g
  • Monounsaturated 154g
  • Polyunsaturated 122g
  • Protein 46g 93%
  • Cholesterol 266mg 89%
  • Sodium 10,328mg 430%
  • Calcium 419mg 42%
  • Magnesium 198mg 49%
  • Potassium 2,089mg 60%
  • Iron 17mg 96%
  • Zinc 4mg 30%
  • Phosphorus 1,112mg 159%
  • Vitamin A 518µg 58%
  • Vitamin C 540mg 901%
  • Thiamin (B1) 2mg 145%
  • Riboflavin (B2) 2mg 136%
  • Niacin (B3) 22mg 108%
  • Vitamin B6 3mg 127%
  • Folic Acid (B9) 724µg 181%
  • Vitamin B12 2µg 28%
  • Vitamin D 4µg 1%
  • Vitamin E 59mg 294%
  • Vitamin K 539µg 674%
See detailed nutritional info Have a question about nutritional data? Let us know.
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