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Crispy Fried Banana Peppers

A delightful appetizer with a crunchy exterior and tender interior, perfect for family gatherings or a weeknight dinner.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the batter
  • 1 cup Flour Can substitute with gluten-free flour.
  • 1/2 cup Cornmeal Can substitute with breadcrumbs.
  • 1 teaspoon Salt Enhances the sweetness of the banana peppers.
  • 1/2 teaspoon Pepper Adjust to taste.
  • 2 large Eggs Can substitute with aquafaba for a vegan alternative.
  • 1/2 cup Milk Can substitute with almond or soy milk for a dairy-free version.
For frying
  • Oil Oil for Frying Use canola or vegetable oil for best results.
Main ingredient
  • 10 Banana Peppers (fresh or frozen) Sweet, mild taste.

Method
 

Preparation
  1. Wash the banana peppers thoroughly and slice each pepper in half lengthwise.
  2. In a bowl, combine the flour, cornmeal, salt, and pepper.
  3. In another bowl, whisk together the eggs and milk until smooth.
  4. Dip each pepper half into the egg mixture, then coat thoroughly with the flour mixture and shake off the excess.
  5. Heat oil in a frying pan over medium heat until ready.
Frying
  1. Fry the coated peppers until golden brown and crispy, about 3-4 minutes on each side.
  2. Remove the fried peppers from the oil and drain on paper towels.
  3. Serve hot as an appetizer or snack.

Notes

Serve with dipping sauces like ranch or aioli. Can store leftovers in an airtight container for up to three days or freeze for up to three months.