If you’re wondering what to do with all those home grown banana peppers, I’ve got a suggestion…turn them into appetizers by deep frying them.
My husband and I can’t believe there are so many people who have never had a deep fried banana pepper. We’ve converted a lot of people…even those who don’t normally like banana peppers liked these. My husband made some at a Cleveland Brown’s tailgate party last year and said if he was on facebook, he’d have a 100 new friends.
If you’ve never tried these, you’re missing out! We made some during our camping trip, and our daughter and son-in-law loved them…I can’t believe we never made them some before.
Deep Fried Banana Peppers
Sorry, but it was too dark to take pictures, so you’re just getting the recipe.
Banana peppers, washed, seeded and cut into pieces (we also fry some Jalapeno peppers)
1 cup flour
1 Tablespoon Cornstarch
1 1/2 cups Seltzer water (beer works too)
- Heat oil to 365 – 375 degrees in a heavy skillet or deep fryer
- Prepare the peppers and lay them on paper towels to dry. WASH YOUR HANDS
- In a bowl, whisk the flour, cornstarch, 1 cup of seltzer/beer, and salt together. Whisk in additional seltzer/beer until batter is smooth (batter will be thin).
- Let batter set for 10 minutes.
- Dip pepper pieces into batter, allow the excess to run off, and place into hot oil.
- Fry each side for several minutes until peppers are golden brown.
- Remove and let drain on paper towels, salt and pepper.
- Serve with cocktail sauce, ketchup or your favorite dipping sauce.
Tips: If you think the batter is too thin, try frying one pepper first before adding more flour. Fry only a few pieces at a time so they’ll brown evenly. Allow them to cool a couple minutes…they come out super hot!
The fried peppers come out light and crunchy. The batter is great for frying all your favorite veggies…we even tried it on Oreo’s and they turned out great!
I really, really hope you try these! They’re mm, mm, good!