The Best Damned Fried Banana Peppers Ever
Crispy, golden, and bursting with tangy heat, *The Best Damned Fried Banana Peppers Ever* is the ultimate snack or appetizer for any occasion. This addictive recipe combines the perfect balance of crunch and spice, thanks to a flavorful breading made with a blend of all-purpose flour, cornmeal, and cornstarch, seasoned with smoky paprika, garlic powder, and a hint of cayenne. The banana peppers are soaked in tangy buttermilk, then fried to perfection in hot vegetable oil, resulting in irresistible rings of crispy delight. Whether paired with creamy ranch or zesty aioli, these fried banana peppers are quick to prepare, easy to love, and guaranteed to be a crowd-pleaser. Ideal for game days, casual gatherings, or indulgent snacking, this recipe will have everyone asking for seconds! Keywords: fried banana peppers, crispy appetizers, easy snack recipe, tangy buttermilk, deep-fried delights.
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Recipe Information
Ingredients
- 8 whole Banana peppers
- 1 cup Buttermilk
- 1 cup All-purpose flour
- 0.5 cup Cornmeal
- 0.25 cup Cornstarch
- 1 teaspoon Garlic powder
- 1 teaspoon Smoked paprika
- 0.25 teaspoon Cayenne pepper
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 large Eggs
- 4 cups Vegetable oil
Instructions
Wash the banana peppers thoroughly and pat them dry using a clean kitchen towel.
Slice the banana peppers into thick rings, approximately 1/4 inch wide. Remove the seeds if you prefer less heat.
In a bowl, pour the buttermilk over the banana pepper rings and let them soak for 10 minutes. Meanwhile, prepare the breading setup.
In a shallow dish, mix together the all-purpose flour, cornmeal, cornstarch, garlic powder, smoked paprika, cayenne pepper, salt, and black pepper.
In a separate bowl, beat the eggs until fully blended.
Set up an assembly line: one bowl of soaked banana peppers, one bowl of beaten eggs, and the dish with the flour mixture.
Heat the vegetable oil in a deep skillet or heavy-bottomed pan to 350°F (175°C). Use a thermometer to ensure consistent frying temperature.
Working in batches, remove a few banana pepper rings from the buttermilk and let excess liquid drip off. Dip them into the beaten eggs, then toss them in the flour mixture until fully coated.
Carefully place the coated banana pepper rings into the hot oil, ensuring not to overcrowd the pan. Fry for about 2-3 minutes, or until golden brown and crispy.
Use a slotted spoon to remove the fried banana peppers and transfer them to a plate lined with paper towels to drain excess oil.
Repeat the process until all the banana peppers are fried.
Serve immediately with your favorite dip, such as ranch dressing or spicy aioli, and enjoy!
Nutrition Facts
Calories |
8512 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 858.1 g | 1100% | |
| Saturated Fat | 127.9 g | 640% | |
| Polyunsaturated Fat | 538.1 g | ||
| Cholesterol | 399 mg | 133% | |
| Sodium | 2374 mg | 103% | |
| Total Carbohydrate | 238.2 g | 87% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 22.4 g | ||
| Protein | 43.9 g | 88% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 423 mg | 33% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 1486 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
