-
1
Remove cherry peppers from jar.
-
2
Shake off liquid, cut-side-down.
-
3
Pat peppers dry and place on layers of paper towels to soak up excess liquid for at least 10 minutes (the longer they drain, the better).
-
4
Drier peppers cause less splattering while frying.
-
5
Add enough oil to cover the bottom 1 1/2 inches of a medium skillet or saucepan.
-
6
Preheat oil on medium heat to about 360 F.
-
7
Add flour, cornstarch, salt, pepper, and garlic powder into a medium bowl.
-
8
Whisk in water until smooth.
-
9
Batter should be pancake batter consistency.
-
10
Add water, a couple teaspoons at a time, if needed.
-
11
Place panko crumbs into a small bowl.
-
12
Dip cherry peppers and coat with batter.
-
13
Remove with a fork, allowing excess to drip off.
-
14
Place peppers into panko crumbs and coat with a layer of crumbs.
-
15
Place on a flat surface.
-
16
Continue coating half of the cherry peppers.
-
17
Gently drop cherry peppers into the hot oil.
-
18
Cook until golden brown (about 2-3 minutes), flipping over halfway through.
-
19
Remove and drain on layers of paper towels.
-
20
Continue coating and frying the remaining half of the peppers.
-
21
Makes about 12-14 fried peppers, depending on size of peppers.
