Crispy Fried Banana Peppers with Ranch Dip (Print Version)

Tangy pickled banana pepper rings fried until crisp and served hot with a cool garlic-herb ranch dip.

# Ingredients:

For the peppers

01 - 4 cups (about 600 g) pickled banana pepper rings, drained very well
02 - 1 cup (125 g) all-purpose flour
03 - 1/2 cup (75 g) yellow cornmeal
04 - 1 teaspoon garlic powder
05 - 1 teaspoon smoked paprika
06 - 1/2 teaspoon fine salt, plus more for finishing
07 - 1/2 teaspoon black pepper
08 - 1/2 cup (120 ml) buttermilk
09 - 1 large egg
10 - Canola or vegetable oil, for frying

For the ranch dip

11 - 1/2 cup (120 g) sour cream
12 - 1/4 cup (55 g) mayonnaise
13 - 2 tablespoons buttermilk, plus more as needed
14 - 1 tablespoon finely chopped fresh dill, or 1 teaspoon dried dill
15 - 1 tablespoon finely chopped fresh parsley
16 - 1 teaspoon pickle brine from the pepper jar
17 - 1/2 teaspoon garlic powder
18 - 1/4 teaspoon onion powder
19 - Black pepper, to taste

# Instructions:

01 - Drain the banana pepper rings and spread them on a towel-lined baking sheet. Pat very dry with more towels until no visible brine remains on the surface.
02 - Stir together sour cream, mayonnaise, buttermilk, dill, parsley, pepper brine, garlic powder, onion powder, and black pepper. Chill while you fry the peppers.
03 - In one shallow bowl, whisk flour, cornmeal, garlic powder, smoked paprika, salt, and pepper. In a second bowl, whisk buttermilk and egg until smooth.
04 - Dip a handful of dry pepper rings into the buttermilk mixture, let excess drip off, then toss in the flour mixture. Set coated rings on a rack for 5 minutes.
05 - Pour 1 1/2 inches of oil into a heavy skillet or Dutch oven. Heat to 350°F (175°C) over medium-high heat.
06 - Fry coated peppers in small batches for 2-3 minutes, turning once, until crisp and lightly golden. Keep the oil close to 350°F between batches.
07 - Transfer fried peppers to a wire rack and sprinkle lightly with salt. Serve hot with the chilled ranch dip.

# Notes:

01 - Drying the peppers well is the most important step for a crisp coating.
02 - Best served immediately after frying.
03 - Hold warm on a wire rack in a 200°F oven for up to 20 minutes.

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