Irresistible Crispy Fried Banana Peppers (Just Like Longhorn’s!) Recipe
Enjoy crispy, golden fried banana peppers just like Longhorn’s famous appetizer! These pickled banana pepper rings are coated in seasoned flour and fried to perfection, delivering a crunchy and flavorful snack or side dish that pairs wonderfully with a creamy ranch or zesty comeback dipping sauce.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Frying
- Cuisine: American
Ingredients
Banana Peppers
- 4 cups pickled banana pepper rings, drained
Breading
- 1 1/2 cups all-purpose flour
- 1 tbsp seasoned salt (such as Lawry’s)
Frying
- Canola oil or other high-smoke-point oil, for frying
Serving
- Dipping sauce for serving (e.g., Ranch dressing or comeback sauce)
Instructions
- Drain and Dry Peppers: Thoroughly drain the pickled banana pepper rings. Spread them on a baking sheet lined with paper towels and pat them completely dry. This step is crucial to achieve a crispy coating.
- Prepare Flour Mixture: While the peppers air-dry, combine the all-purpose flour and seasoned salt in a large zip-top bag. Shake well to evenly mix the seasoning with the flour.
- Heat Oil: Pour about one inch of canola oil into a heavy-bottomed skillet or Dutch oven. Heat over medium-high heat until the oil reaches 350°F. If you don’t have a thermometer, test by dropping a pinch of flour into the oil; it should sizzle immediately.
- Coat Peppers: Add the dried banana pepper rings to the zip-top bag with the flour mixture. Seal the bag and shake vigorously until every pepper ring is thoroughly coated.
- Fry in Batches: Working in small batches, carefully add the coated pepper rings to the hot oil using a slotted spoon. Avoid overcrowding to maintain oil temperature.
- Cook Until Crispy: Fry the peppers for 1-2 minutes, until golden brown and crispy.
- Drain Excess Oil: Remove the fried peppers using a slotted spoon or spider strainer. Transfer them to a wire rack set over a baking sheet to drain excess oil and keep them crispy.
- Serve: Serve immediately with your favorite dipping sauce such as ranch or comeback sauce for a delicious appetizer or snack.
Notes
- The Secret to Crispy Peppers: Pat the drained peppers thoroughly dry to ensure the flour coating sticks and crisps properly.
- Don’t Crowd the Pan: Fry in small batches to keep oil temperature high and avoid soggy coating.
- Use a Wire Rack: Drain fried peppers on a wire rack instead of paper towels to maintain crispiness by promoting air circulation.
- Air Fryer Method: For a lighter version, preheat air fryer to 400°F. Coat peppers as directed, arrange in a single layer, spray with cooking oil, and air fry for 8-10 minutes, flipping halfway through.
- Seasoning Variations: Add 1 tsp smoked paprika, garlic powder, or a pinch of cayenne pepper to the flour for extra flavor.
