- Servings: 6
|2× 15 oz jars||Hot Banana Peppers, drained|
|2 cups||Whole Milk|
|2||Eggs, lightly beaten|
|2 cups||All Purpose Flour, divided|
|1 cup||Panko Breadcrumbs|
|Oil, for deep fat frying|
|Ranch Dressing, for dipping, optional|
Split banana peppers and remove seeds.
In one bowl, whisk together milk, eggs and beer. In second bowl, add 1 cup flour. In a third bowl, combine panko crumbs and remaining flour. Dip peppers into milk mixture, then dip into flour. Place in a single layer on waxed paper and let stand 10 minutes. Dip peppers again into milk and coat with panko crumb mixture. Place peppers in a single layer on baking sheets, then place baking sheets in refrigerator for 15 minutes. Preheat oil for deep fat frying. Drop peppers into hot oil and fry 5-8 minutes until medium browned. Drain on paper towels and serve warm. Provide ranch dressing for dipping if desired.