Jalapeño Fries AKA Jalapeño Strips are crunchy, not too spicy and I can’t get enough of these babies. No one can eat just one!
I recently spent a week with my 86-year-old dad and I took him a slice of my Chocolate Mounds Cake and he loved it. I wish I would have baked him an entire cake. It’s that good!
On Thursday, my dad, my younger brother (he works 3 weeks on, 1 week off and happened to be off that week) and I had lunch with my oldest brother and sister-in-law.
When we visit, my brother always fries his famous sea trout with all the fixings, including hushpuppies. My sister-in-law always has the best sides. This time around she included jalapeño fries and I couldn’t stop eating them. These are right up my alley!
Jalapeño Fries (or Jalapeno Strips – whatever you want to call them) are so easy to make. I kinda took off in my own direction to recreate these and these fries are the perfect side dish or party dish.
To make the fries you will need:
- Cornmeal Mix
- Peanut Oil (or vegetable oil)
- 8-10 Jalapeno Peppers (stemmed, seeded, and cut into 1/4″ strips)
Note: Most of the heat from jalapenos are found in the veins and seeds. Many times, the flesh of the jalapeno is not hot at all. Other times, they pack a little heat even with the seeds and veins removed.
Homemade Ranch Dressing Mix
You don’t want to serve a spicy dip with these Jalapeño Fries. Homemade Ranch (without the added MSG from the packaged kind) is the perfect dip.
- Sour Cream
- Dried Chives
- Dried Parsley
- Dill Weed (dried)
- Garlic Powder
- Onion Powder
- Ground Black Pepper
- Kosher Salt
I always combine the dry ingredients in a container with a lid because you won’t use all the dry ingredients.
Just stir in 2 Tablespoons of the dried mix with the buttermilk, mayonnaise, and sour cream. Chill until ready to serve. The dip will keep in the fridge for several days.
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- Fried Green Tomatoes
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- Best Jalapeño Cornbread
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- Jalapeño Popper Dip
- Peanut Oil (for frying)
- 1/2 cup buttermilk
- 1 large egg
- 1 cup cornmeal mix
- 10 Jalapeño peppers (stemmed, seeded and cut into 1/4" strips)
Homemade Ranch Dressing Dip
- 1/4 cup buttermilk
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 2 Tablespoons dried chives
- 2 Tablespoons dried parsley
- 1 teaspoon garlic powder
- 3 teaspoons dried dill weed
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Add 1" peanut oil to a skillet or dutch oven. Heat to 365º F.
- Whisk buttermilk and egg together in a shallow bowl. Add the cornmeal mix to another bowl.
- Dip the jalapeños into the buttermilk and let the excess drip off. Then coat the strips in the cornmeal mix.
- Add the strips to the oil and fry in batches until golden brown, about 1-2 minutes. Don't overcrowd the strips.
- To make the dip, combine all the dry ingredients in a container with a lid.
- Combine the buttermilk, mayonnaise, and sour cream in a bowl. Whisk 2 Tablespoons of the dry mix into the buttermilk mixture. Serve immediately or chill until ready to serve.
Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 294Total Fat 22gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 15gCholesterol 51mgSodium 1006mgCarbohydrates 21gFiber 3gSugar 3gProtein 5g