Making this craft with kids is a lot of fun and simple. produces gorgeous “package tie-ons” and ornaments with lovely scents!
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Total Time: | 30 mins |
| Servings: | 10 |
Ingredients
- 1 (16 ounce) jar large deli sliced jalapeno peppers (such as Mezzetta® Deli-Sliced Jalapenos)
- ½ cup sour cream
- 1 tablespoon dry ranch dressing mix
- 1 medium lime, zested and juiced
- 3 cups vegetable oil
- ½ cup all-purpose flour
- 1 tablespoon taco seasoning mix
- ⅓ cup water
- ¼ cup cornstarch
Instructions
- Drain peppers and reserve 1/4 cup plus 1 teaspoon of brine from the jar. Pat peppers dry with paper towels.
- Combine sour cream, ranch seasoning, the zest and juice of the lime, and one teaspoon of reserved jalapeño liquid. Stir well and set aside. This could be made up to 3 days ahead.
- Pour oil in a small saucepan and heat over medium heat to 375 degrees F (190 degrees C).
- Whisk together flour, taco seasoning, remaining reserved jalapeño juice, and water in a shallow dish until smooth. Toss dried jalapeños in cornstarch until lightly coated and shake off any excess. Coat slices in flour mixture with a fork and allow the excess to drip off.
- Add several coated slices to the hot oil and fry until golden and crisp, 1 1/2 minutes. Transfer to a paper towel to drain and repeat with remaining jalapeños, in batches. Serve immediately with ranch dip.
- The largest sliced, jarred jalapeños work best for this recipe because they hold their shape, stay pleasantly crunchy, and aren’t overly spicy.
- Nutrition data for this recipe includes the full amount of oil. The actual amount of oil consumed will vary.
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