Fried Banana Peppers and summer just go together, and if you have a family member,my nephew Randy, as I do that grows enough of these in his garden to supply the next 5 counties you need to know how to make "damn good fried banana peppers".
This is not something I have learned overnight, this is years of trial and error. If you don't believe me try making these and not following instructions. This is one example of the technique being as important as the ingredients.
This is NOT a batter, that normally slides right off, this is a light crispy crust. The important ingredient is the crushed saltine crackers. The important technique is to let them set in the refrigerator after you have breaded them for at least 2 hours to overnight before frying. A suggestion is to double bread them for lots of crunch, I normally do.
Did I mention that making fried green tomatoes like this is also damn good.
Fried Banana Peppers
10 peppers (not servings)
10 banana peppers (washed, sliced lengthwise and seeds removed)
1 cup buttermilk
1 cup cornmeal
1 cup saltine cracker, crushed
vegetable or peanut oil for frying
1. In a medium bowl, mix together equal parts cornmeal and crushed saltines.
2. Prepare shallow bowl of buttermilk
3. Place prepared banana peppers in bowl of buttermilk. Let rest for 10-20 minutes. Let excess buttermilk drain from pepper.
4, Coat with cornmeal/cracker mixture. I use a plastic bag.
5. Re dip and coat now if that is your plan.
6. Place coated peppers on a plate or pan and refrigerate for 2-24 hours.
7. Heat oil in frying pan or deep fryer to medium heat. Fry until golden brown.
8. Drain/cool slightly on paper towels
9. Serve as is or with your favorite dipping sauce.
Please let me know is you find a better "Fried Banana Pepper" recipe.