Fried Banana Peppers are a crispy, golden delight with a perfect balance of mild heat and tangy flavor, coated in a seasoned batter and fried to crunchy perfection. These addictive bites make a fantastic appetizer, side, or snack, especially when paired with a creamy ranch or zesty marinara dip.
I first made Fried Banana Peppers when I had an abundance of fresh peppers from the garden, and they quickly became a favorite. The crisp batter locks in their slightly sweet, mildly spicy flavor, making them absolutely irresistible. What I love most about this recipe is how simple yet satisfying it is—just a quick dredge, a short fry, and you’ve got a crunchy, flavorful snack that’s hard to put down.
What’s great about this dish is its versatility. You can season the batter with Cajun spices for a little kick, use panko for extra crunch, or even air-fry them for a lighter version. Whether served as a side, a topping for burgers and sandwiches, or just enjoyed on their own, these Fried Banana Peppers are the perfect crispy, tangy treat!
Perfect for:
- Game day snacks
- Backyard barbecues
- Appetizer platters
- Spicy food lovers
- Sandwich and burger toppings
Why You’ll Love This Recipe
Here are 10 reasons why Fried Banana Peppers will become your go-to crispy snack:
- Crispy Perfection: A light, crunchy batter gives these peppers the ideal texture.
- Mild Heat with Tang: Banana peppers have a subtle spiciness balanced by their natural tanginess.
- Easy to Make: Simple ingredients and quick frying make this a hassle-free recipe.
- Versatile Snack: Enjoy them as a snack, side dish, or topping.
- Great for Sharing: A fun and flavorful appetizer that’s perfect for gatherings.
- Dippable Delight: Pair with ranch, aioli, or marinara for extra flavor.
- Customizable Seasoning: Adjust the spices to suit your taste.
- Perfect Crunch: Stays crispy even after frying, making every bite satisfying.
- Restaurant-Quality at Home: Skip the takeout and enjoy homemade perfection.
- Addictive Flavor: The combination of tangy, spicy, and crispy makes these irresistible.
Preparation and Cooking Time
- Total Time: 25 minutes
- Preparation Time: 10 minutes
- Cooking Time: 15 minutes
- Servings: 4 servings
- Calories per serving: Approximately 250-300 calories
- Key Nutrients: Protein: 5g, Carbs: 32g, Fat: 14g
Ingredients
For the Batter:
- 1 cup all-purpose flour
- ½ cup cornmeal
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cayenne pepper (optional for extra heat)
- 1 cup buttermilk
- 1 large egg
The Peppers:
- 2 cups banana peppers, sliced into rings
- ½ cup all-purpose flour (for dredging)
For Frying:
- 2 cups vegetable oil (for frying)
Optional Dipping Sauces:
- Ranch dressing
- Spicy aioli
- Marinara sauce
Ingredient Highlights
- Banana Peppers: Mildly spicy with a signature tangy flavor.
- Cornmeal: Adds extra crunch to the coating.
- Buttermilk: Helps create a smooth, flavorful batter.
- Paprika and Cayenne: Enhance the flavor with a smoky and spicy touch.
Step-by-Step Instructions
Prepare the Peppers:
- Slice and Dry: Slice banana peppers into rings and pat them dry with a paper towel.
- Dredge in Flour: Lightly coat the sliced peppers in flour to help the batter stick.
Make the Batter:
- Mix Dry Ingredients: In a bowl, whisk together flour, cornmeal, baking powder, salt, paprika, garlic powder, onion powder, and cayenne (if using).
- Whisk Wet Ingredients: In a separate bowl, whisk the buttermilk and egg until combined.
- Combine Wet and Dry: Gradually add the wet ingredients to the dry mixture, whisking until smooth.
Fry the Peppers:
- Heat Oil: Heat vegetable oil in a deep skillet or fryer to 350°F (175°C).
- Dip and Coat: Dip each floured banana pepper ring into the batter, allowing excess to drip off.
- Fry Until Golden: Carefully drop the battered peppers into the hot oil and fry for 1-2 minutes per side until crispy and golden brown.
- Drain Excess Oil: Remove with a slotted spoon and place on a paper towel-lined plate.
Serve:
- Enjoy with Dips: Serve hot with your favorite dipping sauce.
How to Serve
Here are 10 ways to enjoy Fried Banana Peppers:
- With Ranch Dressing: The coolness of ranch balances the peppers’ tangy heat.
- As a Burger Topping: Add a crispy kick to any burger.
- On a Charcuterie Board: A fun and spicy addition to meat and cheese platters.
- With Spicy Aioli: Elevate the heat with a bold, garlicky dip.
- Topped on Pizza: Sprinkle over pizza for extra crunch and flavor.
- In a Sandwich: Adds crunch and spice to deli-style sandwiches.
- With Marinara Sauce: A great pairing for an Italian-inspired twist.
- With Soda or Mocktails: A perfect pub-style snack.
- As a Party Appetizer: Serve with various dips for a fun shareable plate.
- With Fried Pickles: Create a crispy, tangy snack combo.
Additional Tips
- Choose Firm Peppers – Select fresh, firm banana peppers for the best texture and flavor after frying. Avoid soft or wrinkled ones.
- Slice Evenly – Cut peppers into uniform rings or strips to ensure even frying and consistent crispiness.
- Dry Before Coating – Pat the peppers dry with a paper towel before dipping them in batter to help the coating stick better.
- Use Cold Batter – A chilled batter creates a crispier texture when fried. Keep it in the fridge until ready to use.
- Double Dip for Extra Crunch – For a thicker, crunchier coating, dip the peppers in flour before the batter, then coat them again.
- Opt for Cornmeal Coating – Adding cornmeal to the flour mixture gives a nice crunch and enhances the flavor.
- Maintain the Right Oil Temperature – Keep oil between 350°F to 375°F (175°C to 190°C) for even frying and a golden-brown crust.
- Don’t Overcrowd the Pan – Fry in small batches to prevent the oil temperature from dropping and ensure even cooking.
- Drain on a Wire Rack – Instead of paper towels, place fried peppers on a wire rack over a baking sheet to keep them crispy.
- Pair with the Right Dip – Serve with ranch dressing, garlic aioli, or a zesty marinara sauce for an extra flavor boost.
Recipe Variations
- Extra Spicy Peppers: Add more cayenne or mix in jalapeño slices.
- Gluten-Free Version: Use gluten-free flour and cornmeal.
- Cheesy Fried Peppers: Mix grated Parmesan into the batter.
- Air-Fried Option: Cook at 400°F for 8-10 minutes, flipping halfway through.
- Sweet and Spicy: Drizzle with honey for a unique twist.
- Pickle-Fried Peppers: Use pickled banana peppers for a tangier bite.
- Garlic Butter Tossed: Toss fried peppers in garlic butter for extra flavor.
- Loaded Fried Peppers: Serve with melted cheese and beef bacon bits.
- Panko Coating: Swap cornmeal for panko breadcrumbs for extra crispiness.
Special Equipment
- Deep Fryer – Ensures even frying with precise temperature control.
- Heavy-Bottomed Pot – An alternative to a deep fryer for stovetop frying.
- Candy or Deep-Fry Thermometer – Monitors oil temperature for perfect crispiness.
- Tongs – Safely flips and removes fried peppers from hot oil.
- Slotted Spoon – Drains excess oil when lifting peppers from the fryer.
- Mixing Bowls – For dredging stations (flour, egg wash, and breadcrumbs).
- Wire Rack – Keeps fried peppers crispy by allowing oil to drain.
- Paper Towels – Absorbs excess oil after frying.
- Chef’s Knife – Slices banana peppers cleanly for even frying.
- Whisk – Helps blend batter or egg wash smoothly.
FAQ Section
- Can I use pickled banana peppers?
Yes, but pat them dry well before battering to avoid excess moisture. - Can I bake or air-fry them instead?
Yes! Bake at 425°F for 15-18 minutes or air-fry at 400°F for 8-10 minutes. - How do I store leftovers?
Store in an airtight container in the fridge for up to 2 days. Reheat in the oven for crispiness. - Can I make the batter ahead of time?
It’s best fresh, but you can prepare it a few hours in advance and refrigerate. - What oil is best for frying?
Use vegetable, canola, or peanut oil for the best results. - Why is my batter not sticking?
Ensure the peppers are dry and lightly dredged in flour before dipping in batter. - Can I use a different type of pepper?
Yes! Try jalapeños or pepperoncini for a different heat level. - Are these overly spicy?
Banana peppers are mild, but you can control the heat by adjusting the spices. - Can I make a dairy-free version?
Yes, replace buttermilk with almond milk and a squeeze of lemon juice. - What’s the best way to reheat them?
Reheat in the oven at 375°F for 5-7 minutes for best crispiness.
Conclusion
Fried Banana Peppers are a crispy, tangy, and slightly spicy treat that makes the perfect appetizer or snack! These golden-fried delights are coated in a light, seasoned batter, then fried until perfectly crunchy on the outside while staying tender inside. The mild heat and natural sweetness of banana peppers make them an irresistible bite, especially when paired with a creamy dipping sauce like ranch or garlic aioli.
You can customize them by adding a little Parmesan to the coating, using panko for extra crunch, or even air-frying them for a lighter version. Serve them at parties, alongside burgers, or as a fun twist on classic fried pickles!
I can’t wait to see how your Fried Banana Peppers turn out! Be sure to share your photos on Instagram and tag me—I’d love to see your delicious creations! And don’t forget to leave a comment letting me know how you made this dish your own!