Crispy Golden Fried Banana Peppers

Ingredients:

4 cups pickled banana pepper rings, well drained

1 1/2 cups all-purpose flour

1 tablespoon seasoned salt (such as Lawry’s)

Canola oil or another high smoke point oil, for frying

Dipping sauce of choice, such as ranch or comeback sauce

Thoroughly drain the banana pepper rings and pat them completely dry using paper towels.

In a large resealable (zip-top) bag, add the flour and seasoned salt, then shake to combine.

Place the dried pepper rings into the bag and shake until they are evenly coated.

Heat about 1 inch of oil in a skillet or Dutch oven to 350°F (175°C).

Carefully drop the coated peppers into the hot oil in small batches to avoid overcrowding.

Fry for 1–2 minutes, or until they turn golden and crispy.

Use a slotted spoon to remove the peppers and transfer them to a wire rack to drain excess oil.

Serve right away with your preferred dipping sauce.