Ingredients:
4 cups pickled banana pepper rings drained
1 1/2 cups all-purpose flour
1 tbsp seasoned salt like Lawry’s
Canola oil or other high-smoke-point oil, for frying
Dipping sauce for serving (e.g., Ranch dressing or comeback sauce)
Instructions:
Drain the banana peppers thoroughly. Spread them on a baking sheet lined with paper towels and pat them completely dry. This is the most important step for a crispy coating. While they air-dry, combine the all-purpose flour and seasoned salt in a large zip-top bag and shake well.
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 don’t have a thermometer, test it by dropping a pinch of flour in the oil; it should sizzle immediately.
Add the dry banana pepper rings to the zip-top bag with the flour mixture. Seal the bag and shake vigorously until every pepper ring is evenly and thoroughly coated.
Working in small batches, carefully add the coated peppers to the hot oil using a slotted spoon. Do not overcrowd the pan. Fry for 1-2 minutes, until golden brown and crispy.
Using a slotted spoon or spider strainer, remove the peppers from the oil and transfer them to a wire rack set over a baking sheet to drain any excess oil. Serve immediately with your favorite dipping sauce.
Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes
Kcal: 252 kcal per serving | Servings: 6 servings
