If you like fried pickles, you’ll love fried pickled jalapeños.
These jalapeños have a light kick without being overly spicy.
Plus, they’re tangy from the brine and packed with flavor thanks to taco seasoning.
They’re delicious on their own, but dipping them in the sauce takes things up a notch.
Thick sliced jalapeños work best here since they’re bigger.
For a stronger kick, get the hot version.
For the crispiest golden jalapeños, let the heat come back to 375 for each batch.
Serve immediately for best taste and texture.
1 (16-oz.) jar sliced pickled 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