Ingredients
Equipment
Method
Step‑by‑Step Instructions
- Drain your pickled banana pepper rings to prevent excess moisture and pat dry.
- Combine all-purpose flour with seasoned salt in a zip-top bag and shake well.
- Heat about one inch of canola oil in a heavy-bottomed skillet to 350°F.
- Add the drained banana peppers to the flour mixture and shake until coated.
- Fry the coated banana peppers in small batches for 1-2 minutes until golden brown.
- Remove the fried banana peppers using a slotted spoon and place them on a wire rack.
- Serve warm with your choice of dipping sauce.
Nutrition
Notes
Thoroughly dry the peppers and fry in small batches to maintain crispiness.