Fried Jalapeños

Fried Jalapeños
Staff Writer

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

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:

1096 kcal

Daily value:

55%

Servings:

8
  • Carbohydrate, by difference 41 g
  • Protein 5 g
  • Total lipid (fat) 104 g
  • Vitamin A, IU 554 IU
  • Vitamin A, RAE 34 µg
  • Vitamin C, total ascorbic acid 3 mg
  • Vitamin D 9 IU
  • Vitamin E (alpha-tocopherol) 18 mg
  • Vitamin K (phylloquinone) 76 µg
  • Ash 4 g
  • Calcium, Ca 152 mg
  • Carotene, alpha 6 µg
  • Carotene, beta 221 µg
  • Cholesterol 4 mg
  • Choline, total 5 mg
  • Cryptoxanthin, beta 39 µg
  • Fatty acids, total monounsaturated 72 g
  • Fatty acids, total polyunsaturated 15 g
  • Fatty acids, total saturated 11 g
  • Fatty acids, total trans 27 g
  • Fatty acids, total trans-monoenoic 23 g
  • Fiber, total dietary 4 g
  • Fluoride, F 1 µg
  • Folate, DFE 93 µg
  • Folate, food 26 µg
  • Folate, total 70 µg
  • Folic acid 44 µg
  • Fructose 1 g
  • Glucose (dextrose) 1 g
  • Iron, Fe 2 mg
  • Lutein + zeaxanthin 128 µg
  • Lycopene 1603 µg
  • Magnesium, Mg 43 mg
  • Manganese, Mn 1 mg
  • Niacin 2 mg
  • Phosphorus, P 289 mg
  • Phytosterols 3 mg
  • Potassium, K 247 mg
  • Retinol 8 µg
  • Selenium, Se 3 µg
  • Sodium, Na 850 mg
  • Starch 10 g
  • Sugars, total 6 g
  • Theobromine 4 mg
  • Tocopherol, gamma 1 mg
  • Water 57 g
  • Zinc, Zn 1 mg
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