This deep-fried bell pepper recipe is great for using up leftover peppers or ones in your fridge that are about to go bad. Even better, is the fact that you can use the bag of croutons hiding in your pantry as the breading! Feed a crowd and clean out your pantry and fridge in the process – perfect!
The Story behind these deep-fried bell peppers
I’m pretty serious when it comes to meal planning but even I end up with half eaten bags of croutons in my pantry and fruits or veggies that mock me as I throw their rotten shells into the trash.
Somehow I always seem to have just enough of an ingredient leftover to not want to through it away, but not enough of it to use as a sole ingredient in another recipe. My life feels like one big hodge-podge sometimes. But when it results in something crispy, semi-sweet, and healthier than a cookie for a snack – I’ll play ball.
Frequently Asked Questions about Bell Peppers
Red, orange, and yellow bell peppers can typically last 1-2 weeks after purchased from the grocery store. Green peppers can last 2-3 weeks after purchase. The key to this long shelf life is keeping them whole. Diced peppers are recommended to be used within 3 days. Frozen peppers, whole or diced, can last 4-6 months in the freezer when properly stored but are prone to freezer burn due to their high water content.
A wrinkled pepper doesn’t mean it’s time for the trash. Peppers are typically sturdy vegetables and will start to “wilt” and wrinkle as they age. However, you don’t have to worry about them being rotten until they start getting slimy, loosing color, or growing mold. Once you’ve seen them start to change in a drastic way like that – time for the compost or garbage.
How to deep-fry bell peppers
A quick and easy process with substitutions available.
- Prepare your peppers
Cut your bell peppers, approximately 4, width wise at about 1/4 inch in thickness to create rings. Leave your rings of peppers on a paper towel for excess moisture to be absorbed into the towel while you prepare the rest of the steps.
- Mix the egg batter
Crack three whole eggs into a bowl and add 1/4 cup of heavy whipping cream to 1 Tablespoon of hot sauce. Use a fork or whisk to blend together.
- Create the dredge
In a larger bowl combined either 1 1/2 cups of panko bread crumbs OR 2 cups of croutons/stale bread that have been smashed to a powder like consistency, to 1 1/2 cups of flour. Add to that 1/2 Tablespoon of salt, 1 teaspoon of finely ground black pepper, 1 teaspoon of garlic powder, and 1/2 cup of Parmesan cheese. You can also add 1/4 cup of freshly minced parsley or 1 Tablespoon of dried parsley for added flavor.
- Heat the oil
I used one 32oz bottle of vegetable oil in a wide, semi-shallow pan heated over medium until bubbling – not boiling. You could also use a frialator or dutch oven with oil heated to 360-375 F.
- Fry your peppers
Once the oil is ready, coat your bell pepper rings thoroughly in the egg mixture, then the dredge, and straight into the hot oil. **The process itself is messy and oil is prone to splatter due to the peppers high water content. Keep children out of the kitchen for this and wear protective clothing like long sleeves and/or an apron.**
- Dry
Peppers will fry quickly, only about a minute. You’ll be able to tell when they are done based on the golden brown color of the breading. Remove them and place on a plate with paper towels to drain excess oil. If you’re making a large batch, you can place the fried peppers on a baking sheet in a low temperature oven (about 250 F) until you’re ready to serve.
- Mix the dip/sauce
Depending on how much you want to make, the following is my preferred ratio for this two ingredient dip: 1/2 cup mayo to 1/2 Tablespoon of horseradish. Adjust amounts for your desired quantity.
Best Burgers for these deep-fried bell peppers
If you like this recipe you’ll love my…
Deep-Fried Bell Peppers
Ingredients
- 4 whole bell peppers any color
- 3 eggs
- 1/4 cup heavy whipping cream
- 1 Tablespoon hot sauce I like Cholula
- 1 1/2 cups panko bread crumbs or 2 cups of croutons/stale bread
- 1 1/2 cups flour
- 1/2 Tablespoon salt
- 1 teaspoon finely ground black pepper
- 1 teaspoon garlic powder
- 1/2 cup Parmesan cheese
- 1/4 cup freshly minced parsley or 1 Tablespoon dried parsley flakes
- 32 oz vegetable oil
- 1/2 cup mayonnaise
- 1/2 Tablespoon horseradish
Instructions
- Cut your bell peppers, approximately 4, width wise at about 1/4 inch in thickness to create rings. Leave your rings of peppers on a paper towel for excess moisture to be absorbed into the towel while you prepare the rest of the steps.
- Crack eggs into a bowl and add the heavy whipping cream and hot sauce. Use a fork or whisk to blend together.
- In a larger bowl combined either 1 1/2 cups of panko bread crumbs OR 2 cups of croutons/stale bread that have been smashed to a powder-like consistency, to the rest of the dry ingredients. You can also add freshly minced parsley or dried parsley in this step for added flavor.
- Heat a semi-shallow pan or dutch oven over medium heat with approximately 32 oz of vegetable oil until bubbling or 360 F.
- Once the oil is ready, coat your bell pepper rings thoroughly in the egg mixture, then the dredge in the dry ingredients, and straight into the hot oil.
- Peppers will fry quickly, only about a minute. You’ll be able to tell when they are done based on the golden brown color of the breading. Remove them and place on a plate with paper towels to drain excess oil.
Mayo-Horseradish Dip
- Depending on how much you want to make, the following is my preferred ratio for this two-ingredient dip: 1/2 cup mayo to 1/2 Tablespoon of horseradish. Adjust amounts for your desired quantity.
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