Time: 1 hour 20 min.
Complexity: average
Servings: 4

If you're preparing crunchy snacks for a beer party, don't forget jalapeños, along with onion rings and chicken wings. They make a delicious, piquant appetizer, crisp and just the right amount of heat—perfect for adding variety to your table. Slice the peppers into long strips, coat them in a runny mixture of buttermilk and eggs, then in a flour mixture, and deep-fry until golden brown. A delicious dipping sauce, ranch, with its roasted garlic flavor, is a delicious choice.

Ingredients:

Roasted Garlic Ranch Dressing

• 1 head of garlic, top third trimmed off
• 1 teaspoon olive oil
• 1/4 cup sour milk
• 1/4 cup mayonnaise
• 2 tbsp sour cream
• 1-2 tbsp finely chopped chives

Fried jalapeños

• Vegetable oil for frying
• 0.5 cups of sour milk
• 1 large egg
• 3/4 cup flour
• 3/4 cup corn flour
• 0.5 tsp paprika
• 10 large jalapenos, seeded, stemmed and cut into 1/4-inch wide strips.

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

garlic, sour milk, mayonnaise, sour cream, chives, eggs, premium flour, corn flour, paprika, jalapeno pepper, ranch sauce

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Preparation:

Step 1
• Roasted Garlic Ranch Dressing: Preheat oven to 220°C.
Step 2
• Rub the garlic with olive oil, then wrap tightly in foil. Bake until golden brown, about 35 minutes.
Step 3
• In a bowl, mix the yogurt, mayonnaise and sour cream.
Step 4
• Squeeze the roasted garlic cloves out of their skins onto a cutting board and sprinkle with salt. Using the flat side of a chef's knife, crush the garlic into a paste. Transfer the paste to the mayonnaise mixture and whisk vigorously to incorporate and break up any remaining large clumps of garlic. Add green onions, salt, and black pepper to taste. Cover and refrigerate.
Step 5
• Fried Jalapenos: Pour 2.5 cm of vegetable oil into a large wide saucepan and heat to 180°C.
Step 6
• Meanwhile, in a shallow bowl or pie dish, combine the sour milk and egg. In another shallow bowl, whisk together the wheat and corn flours, paprika, and 1.5 teaspoons of salt.
Step 7
• Dip a large handful of jalapeño strips into the batter mixture, shaking off any excess. Coat them in the flour mixture. Carefully drop the peppers into the oil and fry until golden brown, 1-1.5 minutes. Repeat with the remaining pepper strips, waiting until the oil is hot again before adding the next batch. Season the finished strips with salt immediately.
Step 8
• Serve roasted peppers with roasted garlic ranch dressing.

Votes: 2

Author of the recipe - Valerie Bertinelli is an American actress.