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Ingredients

Directions

  1. Slice jalapenos into coins and set aside.
  2. Whisk milk and egg together.
  3. Mix the cornmeal through paprika in a large bowl.
  4. Heat oil in a large dutch oven to 375 degrees (I had my heat on a little bit higher than medium-high).
  5. 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.
  6. For the dipping sauce, combine ranch dressing and enchilada sauce.
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