Fried Banana Peppers

Crispy on the outside, tangy on the inside! Wickles Banana Pepper Rings bring just the right kick to these crispy bites, perfect for dipping and snacking.

Ingredients:

• 1 jar Wickles Banana Pepper Rings (drained and patted dry)
• 1 cup all-purpose flour
• 1 cup cornmeal
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup buttermilk (or regular milk)
• 1 egg, beaten
• Vegetable oil, for frying
• Ranch or aioli, for dipping

Directions:

1. Prep the oil: Heat about 1 to 2 inches of vegetable oil in a deep skillet or pot over medium heat until it reaches 350°F (175°C)
2. Dry the peppers: Drain the Wickles Banana Pepper Rings and pat them dry with paper towels to remove any excess moisture. This helps with getting a crispy texture.
3. Prepare the coating: In a shallow bowl, mix the flour, cornmeal, garlic powder, smoked paprika, salt, and black pepper. In a separate bowl, whisk together the buttermilk and egg.
4. Coat the banana peppers: Dip each banana pepper ring into the buttermilk mixture, then dredge it in the flour mixture, coating it completely. Shake off any excess flour.
5. Fry the peppers: Working in batches, carefully place the coated banana peppers into the hot oil. Fry for 2-3 minutes or until golden brown and crispy, turning them halfway through for even cooking. Avoid overcrowding the pan.
6. Drain and serve: Remove the fried peppers with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.