- 1 Pound jalapeños
- 3/4 Cups 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
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.