Crispy Fried Banana Peppers (Print Version)

Fresh banana pepper rings soaked in buttermilk, coated in cornmeal and panko, then fried until crisp and golden.

# Ingredients:

For the peppers

01 - 10 medium fresh banana peppers, about 1 lb (450 g)
02 - 1 cup (240 ml) buttermilk
03 - 1/2 cup (65 g) all-purpose flour
04 - 2 large eggs
05 - 1 tablespoon hot sauce
06 - 1/2 cup (70 g) yellow cornmeal
07 - 3/4 cup (45 g) panko breadcrumbs
08 - 1 teaspoon garlic powder
09 - 1 teaspoon smoked paprika
10 - 1/2 teaspoon onion powder
11 - 1 teaspoon kosher salt, plus more for finishing
12 - 1/4 teaspoon black pepper
13 - 4 cups (950 ml) neutral oil, for frying

For the smoky ranch dip

14 - 1/3 cup (75 g) mayonnaise
15 - 1/3 cup (80 g) sour cream or plain Greek yogurt
16 - 1 tablespoon lemon juice
17 - 1 small garlic clove, finely grated
18 - 1 tablespoon chopped fresh dill or chives
19 - 1/2 teaspoon smoked paprika
20 - 1/4 teaspoon kosher salt

# Instructions:

01 - Trim the stems from the banana peppers. Slice into 1/4-inch rings and remove most of the seeds.
02 - Place the pepper rings in buttermilk for 15 minutes. Drain well and pat dry with paper towels so the coating can stick.
03 - Place flour in one shallow bowl. Beat eggs with hot sauce in a second bowl. In a third bowl, mix cornmeal, panko, garlic powder, smoked paprika, onion powder, salt, and black pepper.
04 - Coat pepper rings in flour, dip in egg, then press into the cornmeal-panko mixture. Set on a tray while the oil heats.
05 - Heat oil in a heavy pot to 350 F. Fry the peppers in small batches for 2-3 minutes, turning once, until crisp and golden brown.
06 - Stir mayonnaise, sour cream, lemon juice, garlic, herbs, smoked paprika, and salt in a small bowl. Chill until ready to serve.
07 - Transfer fried peppers to a rack or paper towel-lined tray. Sprinkle with salt while hot and serve immediately with the smoky ranch dip.

# Notes:

01 - Best eaten right after frying while the crust is crisp.
02 - Jarred banana pepper rings can be used if drained and dried very well.
03 - Keep oil near 350 F for the cleanest crunch.

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