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Crispy Fried Banana Peppers Recipe

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4.2 from 15 reviews

Crispy Fried Banana Peppers are a delightful snack or appetizer featuring tangy pickled banana pepper rings coated in a seasoned flour batter and fried to golden perfection. Served with your choice of dipping sauce, these crunchy treats are perfect for game days, parties, or a flavorful side dish.

Ingredients

Banana Peppers

  • 4 cups pickled banana pepper rings (drained)

Batter

  • 1 1/2 cups all-purpose flour
  • 1 tbsp seasoned salt (such as Lawry’s)

Frying

  • Canola oil (or other high-smoke-point oil), about 1 inch for frying

Serving

  • Dipping sauce (e.g., Ranch dressing or comeback sauce), for serving

Instructions

  1. Prepare the Peppers: Drain the pickled banana pepper rings thoroughly and spread them on a baking sheet lined with paper towels. Pat them completely dry to ensure a crispy coating during frying. While they air-dry, mix the flour and seasoned salt in a large zip-top bag and shake to combine evenly.
  2. Heat the Oil: Pour about one inch of canola oil into a heavy-bottomed skillet or Dutch oven. Heat the oil over medium-high heat until it reaches 350°F. If you don’t have a thermometer, test by dropping a pinch of flour into the oil; it should sizzle immediately.
  3. Coat the Peppers: Add the dried banana pepper rings to the zip-top bag containing the seasoned flour mixture. Seal the bag and shake vigorously to coat each pepper ring evenly and thoroughly.
  4. Fry the Peppers: Working in small batches to avoid overcrowding, carefully add the coated peppers to the hot oil using a slotted spoon. Fry for 1 to 2 minutes until they are golden brown and crispy.
  5. Drain and Serve: Using a slotted spoon or spider strainer, remove the fried peppers from the oil and transfer them to a wire rack set over a baking sheet to drain excess oil. Serve immediately with your favorite dipping sauce.

Notes

  • Drying the banana peppers thoroughly before coating is essential for achieving a crispy texture.
  • Do not overcrowd the pan while frying to maintain the oil temperature and prevent soggy peppers.
  • Use a high-smoke-point oil like canola for frying to avoid burning and off-flavors.
  • Seasoned salt can be adjusted to taste or substituted with your preferred spice blend.
  • Leftover fried banana peppers are best eaten fresh; however, they can be reheated briefly in an oven to regain crispness.

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