Description
Enjoy irresistible crispy fried banana peppers just like Longhorn’s with this easy recipe. Featuring perfectly seasoned, golden-brown rings with a crunchy coating, these fried banana peppers are a delicious appetizer or snack served best with your favorite dipping sauce.
Ingredients
Ingredients
- 4 cups pickled banana pepper rings, drained
- 1 1/2 cups all-purpose flour
- 1 tbsp seasoned salt (such as Lawry’s)
- Canola oil or other high-smoke-point oil, for frying
- Dipping sauce for serving (e.g., Ranch dressing or comeback sauce)
Instructions
- Prepare the Banana Peppers: Drain the banana pepper rings thoroughly. Spread them on a baking sheet lined with paper towels and pat them completely dry; this step is crucial to achieving a crispy coating.
- Mix the Flour and Seasoning: While the peppers air-dry, combine the all-purpose flour and seasoned salt in a large zip-top bag and shake well to mix evenly.
- Heat the Oil: Pour about one inch of canola oil into a heavy-bottomed skillet or Dutch oven. Heat over medium-high heat until the oil reaches 350°F. If you do not have a thermometer, test by dropping a pinch of flour in the oil; it should sizzle immediately.
- Coat the Pepper Rings: Add the dried banana pepper rings to the zip-top bag with the flour mixture. Seal the bag and shake vigorously until every pepper ring is evenly coated with the flour seasoning mix.
- Fry the Coated Peppers: Working in small batches to avoid overcrowding, carefully add the coated peppers to the hot oil using a slotted spoon. Fry for 1-2 minutes until they turn golden brown and crispy.
- Drain and Serve: Using a slotted spoon or spider strainer, remove the fried banana peppers from the oil and transfer them to a wire rack set over a baking sheet to drain excess oil. Serve immediately with your preferred dipping sauce.
Notes
- The Secret to Crispy Peppers: Pat the drained banana peppers completely dry with paper towels before coating to ensure the flour sticks and crisps properly.
- Don’t Crowd the Pan: Fry in small batches to maintain the oil temperature and achieve a crispy flash-fry coating.
- Use a Wire Rack: Drain fried peppers on a wire rack to allow air circulation and keep them crispy on all sides.
- Air Fryer Method: For a lighter alternative, preheat the air fryer to 400°F, coat peppers as directed, arrange in a single layer, spray lightly with cooking oil, and air fry for 8-10 minutes, flipping halfway through.
- Seasoning Variations: Add 1 teaspoon smoked paprika, garlic powder, or a pinch of cayenne pepper to the flour mixture to enhance flavor.
