The Ultimate Crispy Fried Banana Peppers
These crispy, golden rings are the ultimate savory appetizer. Perfectly tangy, lightly spiced, and incredibly crunchy, this restaurant-style snack is easy to fry at home and perfect for dipping.
Servings 4 servings
Calories 250kcal
Equipment
- Heavy-bottomed skillet or Cast iron pan
- Deep fry thermometer
- Wire cooling rack
- Slotted spoon or Spider strainer
- Paper towels
Ingredients
Main Ingredients
- 1 jar Pickled banana pepper rings (drained and dried) Ensure they are thoroughly dried
- 1 cup Fresh banana peppers (optional alternative, sliced into rings)
Breading & Frying
- 1 cup All-purpose flour
- 0.5 cup Cornmeal
- 1 teaspoon Seasoned salt (such as Lawry’s)
- 0.5 cup Buttermilk
- 2 cups High smoke point oil (Canola, Vegetable, or Peanut oil) Amount may vary based on pan size
- 0.5 cup Ranch dressing (for serving)
Instructions
- Drain the pickled banana pepper rings and pat them thoroughly dry with paper towels to ensure the breading adheres.
- Prepare a dredging station with one bowl containing buttermilk and a second bowl or zip-top bag containing a mixture of all-purpose flour, cornmeal, and seasoned salt.
- Heat 1-2 inches of oil in a heavy-bottomed skillet or cast iron pan to approximately 375°F.
- Dip the dried pepper rings into the buttermilk, then toss in the flour and cornmeal mixture until evenly coated.
- Carefully place the peppers in the hot oil, frying in small batches to prevent the temperature from dropping and causing sogginess.
- Fry until the coating is golden brown and crispy, usually taking 1-2 minutes per side.
- Use a slotted spoon or spider strainer to remove the peppers and transfer them to a wire cooling rack instead of paper towels to maintain maximum crunch.
- Serve immediately while hot with a side of ranch dressing.
Notes
Nutritional Information :
Calories: 250 | Protein: 4g | Carbohydrates: 28g | Fat: 14g | Sodium: 850mg