Fried Pickled Jalapeños With Zesty Lime Ranch Recipes

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FRIED JALAPENOS



Fried Jalapenos image

Here's an appetizer that will heat up any gathering. Family and friends often request that I make these jalapenos. -DeLea Lonadier, Montgomery, Louisiana

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 2 dozen.

Number Of Ingredients 8

2 jars (12 ounces each) whole jalapeno peppers, drained
1 jar (5 ounces) olive-pimiento cheese spread
3/4 cup all-purpose flour, divided
6 tablespoons cornmeal, divided
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup buttermilk
Oil for deep-fat frying

Steps:

  • Cut off stems and remove seeds from peppers. Stuff with cheese spread. Refrigerate for at least 2 hours., In a shallow bowl, combine 1/4 cup flour, 2 tablespoons cornmeal, salt, pepper and buttermilk until smooth; set aside. In another shallow bowl, combine remaining flour and cornmeal. Dip stuffed peppers into buttermilk batter, then dredge in flour mixture., In a deep cast-iron or electric skillet, heat oil to 375°. Fry peppers, a few at a time, until golden brown. Drain on paper towels.

Nutrition Facts : Calories 90 calories, Fat 6g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 249mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein.

FRIED PICKLED JALAPENOS



Fried Pickled Jalapenos image

Provided by Food Network

Categories     appetizer

Time 30m

Yield about 1 dozen

Number Of Ingredients 6

1 cup grated Monterey Jack cheese
1 cup, grated extra-sharp yellow Cheddar
1 (16-ounce) can whole pickled jalapenos
2 cups buttermilk
2 to 3 cups all-purpose flour, seasoned with salt and pepper
Canola or peanut oil, for frying

Steps:

  • Serving suggestions: sour cream and shredded iceberg or Romaine lettuce
  • Combine the cheeses in a small bowl. Using a paring knife, make an incision the length of each jalapeno (don't cut the peppers in half). Remove the seeds then carefully fill each pepper with cheese. Dip the stuffed peppers in buttermilk then roll them in flour. (If you prefer a thicker crust, repeat the process.)
  • Fill a large frying pan with about 3 inches of oil and heat over medium-high until a thermometer registers a temperature of 350 degrees F. (The oil temperature can also be tested by dripping a little water into the oil. If the oil sizzles immediately, the oil is hot enough.)
  • Working in batches, fry the peppers, turning them once or twice, until they are crisp and golden. Drain the peppers on paper towels. Let them cool for about 10 minutes then serve them on a bed of shredded lettuce topped with sour cream.

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