Description
Deliciously crispy fried banana peppers served with a creamy ranch dip, perfect for appetizers or party snacks.
Ingredients
Scale
- 10 Banana Peppers
- 1 cup All-Purpose Flour
- 1/2 cup Cornmeal
- 2 Eggs
- 1/2 cup Milk
- 1 teaspoon Salt
- 1/2 teaspoon Pepper
- Vegetable Oil for frying
- Ranch Dressing for dipping
Instructions
- Prep the peppers: Slice the banana peppers in half lengthwise and gently remove the seeds.
- Make the dry mix: In a bowl, combine flour, cornmeal, salt, and pepper. Mix well.
- Prepare the wet mix: In another bowl, whisk together eggs and milk until smooth.
- Coat the peppers: Dip each banana pepper half into the egg mixture, then into the flour mixture.
- Heat the oil: Pour vegetable oil into a pan to a depth of about 1 inch and heat over medium heat.
- Fry: Lower the coated banana peppers into the hot oil; fry for 3-4 minutes on each side until golden-brown.
- Drain: Use tongs to transfer the fried peppers to paper towels to absorb excess oil.
- Serve: Present warm with ranch dressing for dipping.
Notes
These fried banana peppers are best enjoyed fresh but can be stored in the fridge for 2 days. They can also be frozen before frying for up to 2-3 months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 3 halves with dip
- Calories: 250
- Sugar: 1g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 40mg
Keywords: fried banana peppers, crispy snack, ranch dip, appetizer, party food