Fried Jalapeños Recipe


Nutrition

Cal/Serving: 1,284
Daily Value: 64%
Servings: 8

Low-Carb
Vegetarian, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat126g194%
Saturated11g56%
Trans0g0%
Carbs36g12%
Fiber4g14%
Sugars6g0%
Protein6g11%
Cholesterol35mg12%
Sodium1348mg56%
Calcium53mg5%
Magnesium25mg6%
Potassium261mg7%
Iron2mg13%
Zinc1mg4%
Vitamin A982IU20%
Vitamin C69mg114%
Thiamin (B1)0mg20%
Riboflavin (B2)0mg16%
Niacin (B3)3mg13%
Vitamin B60mg15%
Folic Acid (B9)90µg23%
Vitamin B120µg4%
Vitamin D0µg0%
Vitamin E23mg113%
Vitamin K127µg159%
Fatty acids, total monounsaturated73g0%
Fatty acids, total polyunsaturated39g0%
Have a question about the nutrition data? Let us know.

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More Recipes By Shea Goldstein


dixiechikcooks.com

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

INGREDIENTS

  • 1 pound jalapeños
  • 3/4 cup milk
  • 1 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

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.

Recipe Details

This recipe is courtesy of Shea from Dixie Chik Cooks. Check out her website for more delicious recipes. 

Servings: 8
Cuisine: American
Special Designations: Vegetarian

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