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Ingredientes
- 1 lb jalapeno peppers, washed
- 3/4 cup milk
- 1 egg
- 1 cup cornmeal
- 1 cup all purpose flour
- 1 tbsp salt
- 1 tbsp coarsely ground pepper
- 1 tsp paprika
- 4 cups canola oil, for frying
- 1 cup Ranch dressing
- 1/2 cup enchilada sauce
Direcciones
- Slice jalapenos into coins and set aside.
- Whisk milk and egg together.
- Mix the cornmeal through paprika in a large bowl.
- Heat oil in a large dutch oven to 375 degrees (I had my heat on a little bit higher than medium-high).
- To fry the pepper slices, dip them in the milk/egg, then dredge in cornmeal mixture. Drop into hot oil for about 45-60 seconds a piece, give or take, transferring to a plate lined with paper towels to drain.
- For the dipping sauce, combine ranch dressing and enchilada sauce.
