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Crispy Fried Banana Peppers Recipe

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4.4 from 14 reviews

Crispy Fried Banana Peppers are a delightful snack featuring tangy pickled banana pepper rings coated in a seasoned flour mixture and fried to golden perfection. Crisp on the outside and tender inside, these peppers are best served hot with your favorite dipping sauce like Ranch or comeback sauce for a flavorful appetizer or side dish.

Ingredients

Ingredients

  • 4 cups pickled banana pepper rings, drained
  • 1 1/2 cups all-purpose flour
  • 1 tbsp seasoned salt (such as Lawry’s)
  • Canola oil or other high-smoke-point oil, for frying
  • Dipping sauce for serving (e.g., Ranch dressing or comeback sauce)

Instructions

  1. Prepare the Peppers: Drain the banana peppers thoroughly. Spread them on a baking sheet lined with paper towels and pat them completely dry. This step is crucial for ensuring a crispy coating.
  2. Mix the Flour and Seasoning: While the peppers dry, combine the all-purpose flour and seasoned salt in a large zip-top bag. Shake the bag well to mix the ingredients evenly.
  3. Heat the Oil: Pour about one inch of canola oil into a heavy-bottomed skillet or Dutch oven. Heat over medium-high heat until the oil reaches 350°F. If you don’t have a thermometer, test by dropping a pinch of flour into the oil; it should sizzle immediately.
  4. Coat the Peppers: Add the dry banana pepper rings to the flour mixture in the zip-top bag. Seal the bag and shake vigorously until every pepper ring is evenly coated with the seasoned flour.
  5. Fry the Peppers: Working in small batches, carefully add the coated peppers to the hot oil using a slotted spoon. Avoid overcrowding the pan to maintain oil temperature. Fry each batch for 1-2 minutes, or until golden brown and crispy.
  6. Drain and Serve: Use a slotted spoon or spider strainer to remove the peppers from the oil. Transfer them to a wire rack set over a baking sheet to drain excess oil. Serve immediately with your preferred dipping sauce.

Notes

  • Ensure the banana peppers are completely dry before coating to achieve maximum crispiness.
  • Do not overcrowd the frying pan, as this can lower the oil temperature and result in soggy peppers.
  • Use a neutral, high-smoke-point oil like canola or vegetable oil for best frying results.
  • For a spicier kick, try adding cayenne pepper or smoked paprika to the flour mixture.
  • These are best enjoyed fresh and hot but can be kept warm in a low oven for a short time.

Find it online: https://lauracooks.com/crispy-fried-banana-peppers-recipe/