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Crispy Fried Banana Peppers finished recipe

Crispy Fried Banana Peppers

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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 4 cups fried peppers servings
Ingredients Method

Ingredients
  

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

Method
 

Method
  1. 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.
  2. In a medium shallow bowl, whisk together the buttermilk and beaten egg until smooth.
  3. In a large bowl, whisk together the flour, cornmeal, paprika, garlic powder, onion powder, kosher salt, black pepper, and optional cayenne until evenly combined.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Serve the Crispy Fried Banana Peppers while hot and crunchy with optional ranch dressing or marinara sauce for dipping.

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