See Aimee Cook: Texas Toothpicks with Buttermilk Ranch

Crispy jalapeno sticks are quickly fried in a tempura batter and served with a quick and easy homemade buttermilk ranch dressing for dipping. The perfect addition to your next tailgate party!

Though we live in Panther territory now, my husband is still a HUGE Cowboys fan! You can take the Texan out of Texas but you can't take their football team from them :) Obviously anything football related in our house gets themed to our home state so I chose to make a popular Texas appetizer as my tailgate recipe!

Texas Toothpicks are simply tempura jalapeno sticks - inexpensive, easy to make, and addictive! Texans love ranch so of course it's best dipped in a creamy, cool buttermilk ranch dressing. This ranch takes just a few staple ingredients and about 5 minutes to make.

The toothpicks are crispy on the outside, with a soft jalapeno inside, and, since you remove the stems and seeds, very little heat.

This is the perfect snack to share while cheering on America's Team!

Psst - 1 pound of jalapenos is a LOT. Feel free to cut it down for a smaller crowd!

Texas Toothpicks with Buttermilk Ranch
For the toothpicks:
1 lb jalapenos, stemmed, seeded, and sliced into long thin strips
1 cup all purpose flour
2 eggs
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 cup cold beer
vegetable oil, for frying

For the ranch (best prepared 2+ hours in advance and refrigerated):
1/2 cup sour cream
1/2 cup buttermilk
1/4 cup mayo (not Miracle Whip!)
1 teaspoon dried parsley
1.5 teaspoons dried dill
1 teaspoon onion powder
1/2 teaspoon garlic powder
salt and pepper, to taste

To make the toothpicks, preheat the oil in a Dutch oven or deep pot until it reaches 365 degrees.

In a medium mixing bowl, whisk together the flour, eggs, and spices. Slowly pour in the beer and gently whisk together, being careful to not eliminate all the bubbles.

Once the oil is ready, dip each jalapeno strip in the batter until well coated and carefully place it in the oil. Fry several at a time, being careful to not overcrowd the pot.

Let fry until golden brown and crispy on all sides. It will not reach a deep brown color. Remove with a slotted spoon onto a paper towel lined plate. Salt, to taste, while hot. Continue with remaining strips.

To make the ranch dressing, whisk together all ingredients in a medium bowl. Taste and adjust seasonings, if needed. If too thick, add a touch of buttermilk to thin slightly. Cover and refrigerate at least 2 hours to help flavors meld. Can be stored in the refrigerator for up to 7 days.

Just in time for football season, I've joined a group of bloggers from all over the country to bring you 64 tailgating recipes for your next football party. Click on their links below to join in!

Note: This post is in no way sponsored, endorsed or administered by the National Football League (NFL) or any of its teams. All opinions and views expressed on our blogs are our own, not that of the NFL and/or any of its 32 teams. Any team names, logos or other symbols referenced are properties of their respective organizations. We are just big fans — and we want to share our love for our teams, the game and the food that brings us all together on game day.