Ingredients
Scale
- 10 fresh banana peppers, washed and sliced into rings (remove seeds for less heat)
- 1 cup all-purpose flour (substitute with gluten-free flour if preferred)
- 1 cup cornmeal (for extra crunch, can use panko breadcrumbs instead)
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper
- 2 large eggs
- 1/4 cup buttermilk (or whole milk with 1 teaspoon lemon juice as a substitute)
- Vegetable oil, for frying (about 2 cups)
- Optional: hot sauce or ranch dressing for dipping
Instructions
- Start by slicing the banana peppers into about 1/2-inch thick rings. If you prefer a milder taste, gently scoop out the seeds and membranes with a spoon. This step always reminds me of how Mama Lou would patiently help me avoid the heat when I was little.
- In a shallow bowl, whisk together the eggs and buttermilk until well combined. This mixture will help the coating stick perfectly.
- In another bowl, combine the flour, cornmeal, smoked paprika, garlic powder, half the salt, and black pepper. I like to add smoked paprika because it adds a subtle smoky flavor that takes the peppers to the next level—something Mama Lou always swore by.
- Dip each pepper ring first into the egg and buttermilk mixture, allowing any excess to drip off, then dredge it thoroughly in the flour and cornmeal mixture. For extra crispiness, you can double-dip by repeating this step once more.
- Heat about 2 inches of vegetable oil in a deep skillet or heavy-bottomed pot to 350°F (175°C). Use a thermometer for accuracy—Mama Lou always insisted on the perfect temperature for that ideal crunch.
- Carefully place a few coated pepper rings into the hot oil, frying in batches to avoid overcrowding. Fry each batch for about 2-3 minutes, turning occasionally, until the coating is golden brown and crispy.
- Use a slotted spoon to remove the peppers and place them on a paper towel-lined plate to drain excess oil. Sprinkle immediately with the remaining salt to enhance the flavor.
- Repeat the frying process with the remaining peppers. Serve warm for the best texture and flavor. I remember Ouma and I couldn’t wait for them to cool down—our patience was always tested!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International