Fried Banana Peppers
by Brie Miller
"Got something similar at a diner in Kentucky. Good with mustard sauce, 2 part mayo, 1 part french mustard, Coleman's dried mustard to taste."
1 jar Sliced Banana Peppers (36 oz)
2 cups buttermilk
1 1/2 cups corn meal
3 qt peanut oil
Place enough peanut oil in a 4 to 5-quart cast iron Dutch oven to come halfway up the side of the pot. Place over medium-high heat and bring to 370 degrees F.
Remove the peppers from brine and pat dry. Place in bowl with buttermilk.
With thongs, pinch 8-10 pepper rings. This is a batch allow some excess buttermilk to drip off and drop into a bowl with the cornmeal.
Toss the bowl to break up and cover the peppers.
Carefully place the pepper batch into hot oil and cook until golden brown, typically under 2 minutes.
Repeat frying batches until peppers exhausted. Avoid temptation to run larger batches.
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