Tangy pickled banana pepper rings coated in seasoned flour and fried until golden and crispy.
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Calories: 252kcal
Equipment
- heavy skillet or Dutch oven
- Zip-Top Bag
- Slotted Spoon
Ingredients
- 4 cups pickled banana pepper rings drained
- 1.5 cups all-purpose flour
- 1 tbsp seasoned salt
- 1 inch canola oil for frying
- 0.5 cup ranch dressing for dipping
Instructions
- Drain banana pepper rings and pat them dry with paper towels.
- Combine flour and seasoned salt in a large zip-top bag and shake to mix.
- Heat about 1 inch of oil in a heavy skillet or Dutch oven to 350°F.
- Add the dried pepper rings to the flour mixture and shake until evenly coated.
- Carefully place coated peppers into hot oil in small batches.
- Fry for 1–2 minutes until golden brown and crispy.
- Remove with a slotted spoon and place on a wire rack or paper towels to drain.
- Serve hot with ranch dressing or your favorite dipping sauce.
Notes
Serve immediately with ranch dressing, spicy mayo, or garlic aioli for the best flavor.
Nutrition
Calories: 252kcal | Carbohydrates: 28g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 5mg | Sodium: 720mg | Potassium: 110mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4IU | Vitamin C: 18mg | Calcium: 3mg | Iron: 6mg