Ingredients
Cumin Dip
- 2 tbsp fresh cilantro chopped
- 1/4 cup sour cream
- 1/4 cup greek yogurt
- 1/4 cup mayonnaise
- 1 tsp fresh lime juice
- 1 tsp fresh lime zest
- 1/4 tsp chili powder
- 1/4 tsp cumin
- 1/4 tsp salt
Jalapeño Rings
- 6-7 medium jalapeno peppers
- 1/2 cup milk
- 1/2 cup flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- as needed canola oil for frying
Servings: people
Instructions
Cumin Dip
- In a small bowl whisk together all ingredients and allow to chill for at least 1 hour to allow flavours to meld.
Jalapeño Rings
- Wash and dry jalapeño peppers. Slice each pepper into 1/4" rings. Cut or push out center seeds if desired. Set aside.
- Preheat deep fryer or add 2-3 inches of canola oil to a heavy dutch oven or pot. Using a thermometer, heat oil to 350℉. Whisk together flour, baking powder and salt. Add milk and whisk until smooth. Stir in all the jalapeño rings until coated with batter.
- When oil is hot, using your fingers fish out several rings and drop into oil. Only add enough rings to form a single layer on the oil. Fry until underside is beginning to brown, 2-3 minutes. Flip rings over and continue to cook for an additional 2-3 minutes until golden. Remove from oil using a slotted spatula or spoon and allow to drain on a paper towel lined plate. Repeat with remaining rings and serve immediately with cumin dip.
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