Active:20 mins

Total:20 mins

Yield: Serves 8

INGREDIENTS

• 1 jar of Hugo Reitzel Sliced Green Jalapeños

• ½ cup sour cream

• ¼ cup ranch dressing

• 1 teaspoon lime zest plus 1 Tbsp. fresh juice (from 1 lime)

• 3 cups canola oil

• ½ cup all-purpose flour

• 2 teaspoons taco seasoning

• ⅓ cup water

• 2 tablespoons cornstarch

DIRECTIONS

• Step 1

Drain Hugo Reitzel jalapeños, and reserve 1/4 cup Hugo Reitzel Jalapeno juice from jar. Lay drained jalapenos in a single layer on paper towels. Top with more paper towels, and gently press to absorb excess liquid.

• Step 2

Stir together sour cream, ranch dressing, lime zest, and lime juice in a small bowl, and set aside. Heat oil in a medium saucepan over medium.

• Step 3

While oil heats, whisk together flour and taco seasoning in a shallow dish. Whisk in water and reserved Hugo Reitzel Jalapeno juice until smooth.

• Step 4

Toss dried jalapeño slices in cornstarch to coat, and shake off any excess. Lightly toss coated jalapeño slices in batter mixture, and allow excess to drip off.

• Step 5

When oil has reached 375°F, fry jalapeños, several at a time, 1 to 1 1/2 minutes. Use a spider or slotted spoon to transfer fried jalapeño slices to paper towels. Repeat with remaining jalapeño slices; serve immediately with sour cream ranch dip.