These Fried Banana Peppers Are Better Than Onion Rings 
Ingredients:
4 cups pickled banana pepper rings, drained
1 1/2 cups all-purpose flour
1 tablespoon seasoned salt (like Lawry’s)
Canola oil or other high-smoke-point oil, for frying
Dipping sauce for serving (ranch or comeback sauce)
Instructions:
Drain the banana peppers well and pat completely dry with paper towels.
In a large zip-top bag, combine flour and seasoned salt and shake to mix.
Add the dry pepper rings to the bag and shake until fully coated.
Heat about 1 inch of oil in a skillet or Dutch oven to 350°F.
Carefully add coated peppers in small batches to the hot oil.
Fry for 1–2 minutes until golden brown and crispy.
Remove with a slotted spoon and place on a wire rack to drain.
Serve immediately with your favorite dipping sauce.
Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes
Kcal: 252 kcal per serving | Servings: 6
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