Ingredients
- 4 cups pickled banana pepper rings, drained well
- 1 1/2 cups all-purpose flour
- 1 tablespoon seasoned salt
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 1 cup buttermilk
- 2 cups canola oil for frying
- Ranch dressing or comeback sauce for dipping
Instructions
- Place the drained banana pepper rings on paper towels and gently pat them dry to remove excess moisture.
- In a medium bowl, combine the all-purpose flour, seasoned salt, garlic powder, paprika, and black pepper. Mix well.
- Pour the buttermilk into a separate bowl.
- Heat the canola oil in a deep skillet or heavy-bottomed pot to about 350°F (175°C).
- Dip each banana pepper ring into the buttermilk, letting the excess drip off.
- Dredge the ring in the seasoned flour mixture until fully coated.
- Carefully place coated rings into the hot oil in small batches and fry for 2–3 minutes until golden brown and crispy.
- Remove using a slotted spoon and place on a paper towel-lined plate to drain excess oil.
- Serve hot with ranch dressing or comeback sauce.
Notes
- Pat the peppers dry before coating to help the batter stick better.
- Fry in small batches to maintain the oil temperature.
- For extra crispiness, double-coat the peppers by dipping them in flour, then buttermilk, then flour again.
- Add cayenne pepper to the flour mixture for a spicy version.
- Serve immediately for the best texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 720 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 8 mg
