Fried Jalapeños


  • 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


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.

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