Crispy Fried Banana Peppers Recipe (Print Version)
Tangy banana pepper rings fried in a crunchy seasoned coating and served hot with ranch or comeback sauce.
# Ingredients:
For the peppers
01 -
3 cups (about 300 g) pickled banana pepper rings, drained very well
02 -
1/2 cup (65 g) all-purpose flour
03 -
2 tablespoons cornstarch
04 -
1 teaspoon kosher salt
05 -
1/2 teaspoon black pepper
06 -
1/2 teaspoon garlic powder
07 -
1/2 teaspoon smoked paprika
08 -
1/8 teaspoon cayenne pepper, optional
For the wet dip and crust
09 -
1 large egg
10 -
1/2 cup (120 ml) buttermilk
11 -
3/4 cup (45 g) panko breadcrumbs
12 -
1/2 cup (75 g) yellow cornmeal
For frying and serving
13 -
2 cups (480 ml) canola, vegetable, or peanut oil, as needed for 1 inch in the pan
14 -
Ranch dressing, comeback sauce, or spicy mayo, for serving
# Instructions:
01 -
Drain the banana pepper rings in a sieve, then spread them over paper towels. Blot very dry until the surface feels tacky rather than wet.
02 -
In a shallow bowl, whisk the flour, cornstarch, salt, pepper, garlic powder, smoked paprika, and cayenne.
03 -
In a second bowl, whisk the egg and buttermilk. In a third bowl, stir together the panko breadcrumbs and cornmeal.
04 -
Toss the dry pepper rings in the flour mixture, dip briefly in the egg mixture, then press into the panko-cornmeal crust. Set on a rack for 5 minutes.
05 -
Pour oil into a heavy skillet to about 1 inch deep. Heat to 350 F over medium-high heat.
06 -
Fry the coated peppers in loose batches for 60-90 seconds, turning once, until golden and crisp. Do not crowd the pan.
07 -
Transfer the fried peppers to a wire rack and season lightly while hot. Serve right away with ranch, comeback sauce, or spicy mayo.
# Notes:
01 -
Best eaten hot within 10 minutes of frying.
02 -
For an air fryer version, spray coated peppers well with oil and cook at 400 F for 7-9 minutes.
03 -
Resting the breaded peppers for 5 minutes helps the crust cling.