Kristin introduced me to the pan fried celery, instant classic. I decided to take that recipe and try substituting banana peppers for celery and it was phenomenal.
These satisfyingly snacks would make a great appetizer for vegetarians and meat eaters alike. Fry up a double batch because they go QUICK! These can also be baked at 425 degrees f.
6 Banana Peppers
1 cup whole wheat flour (garbanzo bean flour for a lower carb option)
2 eggs beaten with a splash of water
1 cup panko bread crumbs (sub 1/2 parmesan shaker cheese for 1/2 the carbs)
salt and pepper to season
1/2 tbsp garlic powder
1 tbsp paprika
oil for frying (I use a blend of olive and coconut oil)
Remove the seeds and ribs from the peppers and cut into 3-5 inch long spears.
Set up a dredge station using three separate bowls.
The first with flour.
The second with egg beaten with a splash of water.
And the third with panko bread crumbs. Season each layer of dredge with salt and black pepper. Add paprika and garlic to the panko. Set the station up as seen below.
Roll the banana peppers in the flour, egg, and then panko in that order to bread them for pan frying (sorry these are the pics from the celery dredging station).
Warm oil in a frying pan over medium heat. I choose a blend of oils but whatever you have on hand should be sufficient.
Place the banana peppers in the pan and fry until the panko is a golden brown. Flip banana peppers using kitchen tongs, in order to cook equally on all sides. Depending on the size of your pan, you may want to fry in small batches to avoid overcrowding the pan.
After browned, put peppers onto paper towels to blot excess oil to keep them crispy. Serve hot.
Serve these tasty treats as an appetizer or side with marinara, pesto, or whatever other dips you love. If you have extras these do freeze well.
If you don’t want to pan fry, these can also be baked pre-heat oven to 400.
Lay foil over the baking sheet.
Arrange the peppers on a greased baking sheet. Lightly mist with olive oil.
Bake for 20-25 minutes or until golden brown.