Description
Crispy Fried Banana Peppers are a deliciously crunchy snack or appetizer featuring tangy pickled banana pepper rings coated in a seasoned flour batter and fried to golden perfection. These bite-sized treats are perfect for serving with creamy dipping sauces like Ranch dressing or comeback sauce, offering a spicy and flavorful crunch that's quick to prepare and sure to satisfy.
Ingredients
Main Ingredients
- 4 cups pickled banana pepper rings (drained)
- 1 1/2 cups all-purpose flour
- 1 tbsp seasoned salt (like Lawry's)
- Canola oil (or other high-smoke-point oil, for frying)
- Dipping sauce for serving (e.g., Ranch dressing or comeback sauce)
Instructions
- Dry the Banana Peppers: Drain the banana peppers thoroughly. Spread them on a baking sheet lined with paper towels and pat them completely dry to ensure a crispy coating when fried.
- Prepare the Flour Mixture: While the peppers air-dry, combine the all-purpose flour and seasoned salt in a large zip-top bag and shake well to mix evenly.
- Heat the Oil: Pour about one inch of canola oil into a heavy-bottomed skillet or Dutch oven and heat over medium-high heat until the oil reaches 350°F. Test the temperature by dropping a pinch of flour into the oil; it should sizzle immediately.
- Coat the Peppers: Add the dry banana pepper rings to the zip-top bag with the flour mixture. Seal the bag and shake vigorously until every pepper ring is evenly coated.
- Fry the Peppers: Working in small batches, carefully add coated peppers to the hot oil using a slotted spoon. Fry for 1-2 minutes until golden brown and crispy, avoiding overcrowding the pan.
- Drain Excess Oil: Remove the fried peppers with a slotted spoon or spider strainer and transfer them to a wire rack set over a baking sheet to drain any excess oil.
- Serve: Serve the crispy fried banana peppers immediately with your favorite dipping sauce like Ranch or comeback sauce for a spicy, crunchy treat.
Notes
- Ensure the pepper rings are completely dry before coating to achieve maximum crispiness.
- Maintain the oil temperature at 350°F for even frying and to prevent soggy peppers.
- Fry in small batches to avoid overcrowding which can lower the oil temperature and cause greasy results.
- Use a neutral, high-smoke-point oil such as canola or vegetable oil for best frying results.
- Leftover fried banana peppers are best enjoyed immediately for optimal crispness.
