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.