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:

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

Daily value:

26%

Servings:

8
  • Fat 41g 63%
  • Carbs 36g 12%
  • Saturated 5g 23%
  • Fiber 3g 13%
  • Trans 0g
  • Sugars 6g
  • Monounsaturated 19g
  • Polyunsaturated 15g
  • Protein 6g 12%
  • Cholesterol 33mg 11%
  • Sodium 1,291mg 54%
  • Calcium 52mg 5%
  • Magnesium 25mg 6%
  • Potassium 261mg 7%
  • Iron 2mg 12%
  • Zinc 1mg 4%
  • Phosphorus 139mg 20%
  • Vitamin A 65µg 7%
  • Vitamin C 68mg 113%
  • Thiamin (B1) 0mg 18%
  • Riboflavin (B2) 0mg 17%
  • Niacin (B3) 3mg 14%
  • Vitamin B6 0mg 16%
  • Folic Acid (B9) 90µg 23%
  • Vitamin B12 0µg 4%
  • Vitamin D 0µg 0%
  • Vitamin E 7mg 37%
  • Vitamin K 67µg 84%
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