Step 1

Drain jalapeños, and reserve 1/4 cup juice from jar. Lay drained peppers in a single layer on paper towels. Top with more paper towels, and gently press to absorb excess liquid.

Step 2

Stir together sour cream, ranch dressing, lime zest, and lime juice in a small bowl, and set aside. Heat oil in a medium saucepan over medium.

Step 3

While oil heats, whisk together flour and taco seasoning in a shallow dish. Whisk in water and reserved jarred juice until smooth.

Step 4

Toss dried jalapeño slices in cornstarch to coat, and shake off any excess. Lightly toss coated jalapeño slices in batter mixture, and allow excess to drip off.

Step 5

When oil has reached 375°F, fry jalapeños, several at a time, 1 to 1 1/2 minutes. Use a spider or slotted spoon to transfer fried jalapeño slices to paper towels. Repeat with remaining jalapeño slices; serve immediately with sour cream ranch dip.