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Crispy Fried Banana Peppers

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Crispy Fried Banana Peppers
2009-02-14 Appetizer
4.7 31

Hot banana peppers are hand breaded and fried for a tasty finger appetizer. The cool ranch dip is sure to make this tasty treat less hot.

  • Servings: 6


2× 15 oz jars Hot Banana Peppers, drained
2 cups Whole Milk
2 Eggs, lightly beaten
1 can Beer
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.