Crispy Fried Banana Peppers are lightly battered and fried until golden, crunchy, and tender inside. Their mild, slightly tangy flavor pairs especially well with ranch dressing, marinara, burgers, sandwiches, or as a crunchy appetizer on their own.
This recipe uses a simple seasoned flour coating and a quick dip in buttermilk for a crisp exterior without a heavy, doughy crust. The peppers fry in just a few minutes, making them an easy side or appetizer when you want something hot and crunchy.
Why This Recipe Works
- Buttermilk helps the seasoned flour cling to the peppers while adding a subtle tang.
- A combination of flour and cornmeal creates a crisp coating with enough texture to stay crunchy after frying.
- Thinly sliced peppers cook quickly , allowing the coating to brown before the peppers become overly soft.
- A properly heated oil keeps the coating crisp instead of greasy.
- Draining the peppers on a wire rack allows excess oil to drip away without trapping steam underneath the crust.
Equipment Needed
- 4-quart heavy-bottomed Dutch oven or deep fryer
- Deep-fry or instant-read thermometer
- Large mixing bowl
- Medium shallow bowl
- Slotted spoon or spider strainer
- Wire cooling rack
- Rimmed baking sheet
- Paper towels
Ingredients List
Fried Banana Peppers
- 12 medium banana peppers — about 450 g — washed, dried, stems removed, and sliced into 1/4-inch (6 mm) rings
- 1 cup buttermilk — 240 mL
- 1 large egg — about 50 g — lightly beaten
- 1 1/2 cups all-purpose flour — 180 g
- 1/2 cup yellow cornmeal — 75 g
- 1 teaspoon paprika — 2 g
- 1 teaspoon garlic powder — 3 g
- 1/2 teaspoon onion powder — 1.5 g
- 1/2 teaspoon kosher salt — 3 g
- 1/4 teaspoon black pepper — 0.5 g
- 1/4 teaspoon cayenne pepper — 0.5 g — optional
- 6 cups vegetable oil — about 1.4 L — for frying
For Serving
- 1/2 cup ranch dressing — 120 g — optional
- 1/2 cup marinara sauce — 120 g — optional
Ingredient Notes and Substitutions
- Banana peppers: These peppers are generally mild with a slightly sweet, tangy flavor. Use fresh peppers that are firm and free of soft spots. Anaheim peppers can substitute, although they are typically larger and may have a little more heat.
- Buttermilk: Buttermilk provides acidity and helps the coating adhere to the peppers. Plain milk can be used, but the coating may have slightly less tang and may not cling quite as well.
- Cornmeal: Cornmeal gives the coating a distinctly crisp, slightly coarse texture. For a finer crust, replace it with an equal amount of additional all-purpose flour, though the finished peppers will be less crunchy.
- Vegetable oil: A neutral oil with a high smoke point is important for frying. Canola or peanut oil can be substituted for vegetable oil.
- Cayenne pepper: Cayenne adds heat without changing the basic texture. It can be omitted completely for a milder batch.
Step-by-Step Instructions
Step 1: Prepare the peppers.
Wash and dry the banana peppers thoroughly. Remove the stems and slice the peppers into 1/4-inch (6 mm) rings. If you prefer a milder result, remove the seeds and inner ribs. Pat the sliced peppers dry with paper towels; excess moisture can make the coating less crisp.
Step 2: Prepare the buttermilk mixture.
In a medium shallow bowl, whisk together the buttermilk and beaten egg until smooth.
Step 3: Mix the dry coating.
In a large bowl, whisk together the flour, cornmeal, paprika, garlic powder, onion powder, kosher salt, black pepper, and optional cayenne until evenly combined.
Step 4: Heat the oil.
Pour the vegetable oil into a 4-quart Dutch oven, filling it no more than halfway. Heat over medium-high heat until the oil reaches 350°F (175°C). Use a thermometer to monitor the temperature throughout frying.
Step 5: Coat the peppers.
Working in small batches, dip the pepper rings into the buttermilk mixture, allowing excess to drip off. Transfer them to the seasoned flour mixture and toss gently until completely coated. Shake off excess flour.
Step 6: Fry in batches.
Carefully lower a small batch of coated peppers into the hot oil. Do not overcrowd the pot. Fry for 2–3 minutes, turning gently once, until the coating is golden brown and crisp.
Step 7: Check the oil temperature.
Keep the oil close to 350°F (175°C) between batches. If the temperature drops substantially, the peppers can absorb excess oil and become greasy. Allow the oil to return to temperature before adding the next batch.
Step 8: Drain the peppers.
Remove the fried peppers with a slotted spoon or spider strainer and place them on a wire rack set over a rimmed baking sheet. Let excess oil drain for 1–2 minutes. Season with a small pinch of additional salt only if needed.
Step 9: Serve immediately.
Serve the Crispy Fried Banana Peppers while hot and crunchy with optional ranch dressing or marinara sauce for dipping.
Storage, Freezing, and Make-Ahead Instructions
- Crispy Fried Banana Peppers are best served immediately. If you have leftovers, refrigerate them in a shallow airtight container for up to 3 days.
- To restore some crispness, reheat the peppers in a 400°F (205°C) oven or air fryer until hot and crisp, about 5–8 minutes depending on the amount. Avoid microwaving because it can make the coating soft.
- For make-ahead preparation, the peppers can be sliced several hours ahead and refrigerated in a covered container. For the crispiest result, coat and fry them shortly before serving.
- Freezing the cooked peppers is not recommended because the coating can become soft after thawing.
FAQ
Can I make these fried banana peppers less spicy?
Yes. Banana peppers are usually mild, but removing the seeds and inner ribs reduces the heat further. You can also leave out the optional cayenne pepper.
Can I use milk instead of buttermilk?
Yes. Plain milk will work, although buttermilk gives the coating more tang and helps create a flavorful crust. For a quick substitute, stir 1 teaspoon of lemon juice or vinegar into 1 cup of milk and let it stand for about 5 minutes.
Why did my fried banana peppers turn out greasy?
The most common cause is oil that is too cool or a pot that is overcrowded. Keep the oil close to 350°F (175°C) and fry in small batches.
Can I air fry banana peppers instead?
Yes, although the coating will not be identical to deep-fried peppers. Spray the coated peppers lightly with oil and air fry at 400°F (205°C), turning once, until golden and crisp.
What should I serve with fried banana peppers?
They work well with ranch dressing, marinara sauce, garlic aioli, burgers, sandwiches, grilled meats, or as a crunchy appetizer.
Ingredients
Method
- Wash and dry the banana peppers thoroughly: Remove the stems and slice the peppers into 1/4-inch (6 mm) rings. If you prefer a milder result, remove the seeds and inner ribs. Pat the sliced peppers dry with paper towels; excess moisture can make the coating less crisp.
- In a medium shallow bowl, whisk together the buttermilk and beaten egg until smooth.
- In a large bowl, whisk together the flour, cornmeal, paprika, garlic powder, onion powder, kosher salt, black pepper, and optional cayenne until evenly combined.
- Pour the vegetable oil into a 4-quart Dutch oven, filling it no more than halfway. Heat over medium-high heat until the oil reaches 350°F (175°C). Use a thermometer to monitor the temperature throughout frying.
- Working in small batches, dip the pepper rings into the buttermilk mixture, allowing excess to drip off. Transfer them to the seasoned flour mixture and toss gently until completely coated. Shake off excess flour.
- Carefully lower a small batch of coated peppers into the hot oil. Do not overcrowd the pot. Fry for 2–3 minutes, turning gently once, until the coating is golden brown and crisp.
- Keep the oil close to 350°F (175°C) between batches. If the temperature drops substantially, the peppers can absorb excess oil and become greasy. Allow the oil to return to temperature before adding the next batch.
- Remove the fried peppers with a slotted spoon or spider strainer and place them on a wire rack set over a rimmed baking sheet. Let excess oil drain for 1–2 minutes. Season with a small pinch of additional salt only if needed.
- Serve the Crispy Fried Banana Peppers while hot and crunchy with optional ranch dressing or marinara sauce for dipping.
