The Best Damned Fried Banana Peppers Ever

"This recipe comes from my long time friend, Tracy. I really can not believe she shared it with me.....all this time, I thought she cast some magic spell over the frying pan to make them taste so good! Turns out it was just the saltine crackers! The mystery is over...... Do keep in mind, that this is NOT a "batter" recipe (if you love breading, you may want to try something else). The coating is light and crispy and you end up with more coverage on the 'interior' part of the pepper than the exterior. I think they are wonderful this way!"
photo by Denise W. photo by Denise W.
photo by Denise W.
Ready In:
10 small servings




  • Heat vegetable oil in frying pan over medium heat.
  • In medium bowl, mix together equal parts corn meal and crushed saltines.
  • Prepare another shallow bowl of buttermilk.
  • Dip banana peppers in buttermilk.
  • Coat with cornmeal/cracker mixture.
  • Fry in veg oil over medium heat until golden brown.
  • Drain/cool slightly on paper towels.
  • Enjoy alone or with cocktail sauce!

Questions & Replies

  1. Can these be done in the air fryer


  1. I tried this for the first time, it tasted good but was soft instead of stiff. How can you make them more stiffer?
  2. any time I fry food that has skin on it, I batter then put it in the fridge for an hour or so. Green tomatoes are so much better that way. I am trying fried peppers for the 1st time. refridgerating them also.
  3. I should have went with my first instinct. How in the world is anything going to stick on without egg ? Very vague direction. Worst recipe I have ever attempted
  4. Blech! Did not like.
  5. Our banana pepper plants in the garden are putting out peppers more quickly than I can find recipes. These were really pretty good. I didn't know exactly what they meant by slicing them lengthwise - as in, whether to slice through one side and leave the pepper whole, or to completely slice into two halves. I went with slicing them into halves. Dh and I loved them. The kids tolerated them, lol. It's not a batter-dip at all, but it just adds some crunch to the peppers. It was definitely good and worth making again. I served them with ranch dressing dip.


I grew up in rural east Texas and Louisiana before being transplanted to the beautiful state of Kentucky at the age of for the most part, my 'hard drive' is programmed for rich, southern style food. Recipes for things like mashed potatoes, cream gravy, pot roast, chicken fried steak and chili are burned in to my DNA!! ?I will never deny my love for rich, southern foods and I'm not a fan of stripping away all the fat and flavor in order to lighten up my favorite southern staples, however (fortunately) my culinary horizons expand beyond my roots and I love finding new foods and new ways of cooking that are just as delicious and in many cases much healthier. ?I do receive an incredible amount of joy from feeding others....a trait I definately attribute to my southern roots.
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