Description
This recipe for Crispy Fried Banana Peppers offers a deliciously crunchy and flavorful snack or appetizer. Banana peppers are halved, coated in a seasoned flour and cornmeal mixture, dipped in a buttermilk and egg wash, then fried to a perfect golden brown. The combination of paprika and garlic powder provides a subtle smoky and savory flavor that complements the slight heat of the peppers, making this an irresistible treat that’s quick to prepare and perfect for sharing.
Ingredients
Scale
Vegetables
- 6 banana peppers
Breading
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Wet Ingredients
- 2 eggs
- 1 cup buttermilk
Other
- Oil for frying (approximately 2 cups or as needed)
Instructions
- Prepare the Peppers: Wash and slice the banana peppers in half lengthwise, removing the seeds if you prefer less heat and a cleaner bite.
- Make the Dry Mix: In a medium bowl, combine the all-purpose flour, cornmeal, garlic powder, paprika, salt, and black pepper. Mix thoroughly to ensure even seasoning.
- Mix Wet Ingredients: In a separate bowl, whisk together the eggs and buttermilk until well blended to create the batter wash.
- Coat the Peppers: Dip each pepper half first into the egg and buttermilk mixture, allowing any excess to drip off, then dredge thoroughly in the seasoned flour and cornmeal mix, ensuring the pepper is evenly coated.
- Heat the Oil: Pour oil into a frying pan to a depth of about 1 inch and heat over medium-high heat until it reaches approximately 350°F (175°C) or is hot enough to sizzle a small piece of bread immediately.
- Fry the Peppers: Carefully place the coated pepper halves into the hot oil in batches to avoid overcrowding. Fry them for about 3 to 4 minutes per side, turning once, until they are golden brown and crisp.
- Drain Excess Oil: Remove the fried peppers with a slotted spoon and place them on paper towels to drain off excess oil and maintain their crispiness.
- Serve Warm: Serve the crispy fried banana peppers hot as a delightful snack or appetizer, optionally accompanied by a dipping sauce like ranch or spicy mayo.
Notes
- Removing seeds reduces the peppers’ heat and bitterness; leave them in for more spice.
- Use fresh oil or oil with a high smoke point like vegetable or canola for frying.
- Maintain oil temperature around 350°F to ensure crisp, non-greasy results.
- You can keep fried peppers warm in an oven set to low heat while frying batches.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
