Fried Bell Pepper Rings

Here's another recipe that's NOT designed to help anyone on a New Year's diet. The bigger the peppers the better, and of course, the sweeter they are, the better, too.

This "recipe" is how I make most breaded and fried foods. Nothing is measured; everything is to taste. It's based on the Paula Deen fried chicken recipe and I've made chicken, steak fingers, green pepper rings, onion rings and zucchini slices this way. I always fry in peanut oil, but feel free to use whatever oil you like.



Fried Bell Pepper Rings

Bell Peppers - any color, as many as you like
Regular flour
Eggs - 2 or 3
Hot sauce (such as Frank's Red Hot)
Self-rising flour
Seasoned salt
Oil for frying

Heat oil to 375°F. Place all-purpose flour in a shallow bowl; set aside. Beat eggs in a shallow bowl with as much hot sauce as you like; mixture should be a peach-y color. Set egg mixture aside. In a third bowl, combine self-rising flour with seasoned salt, to taste; set aside.

Slice bell peppers into rings about 3/8" thick. Dredge pepper rings first in plain all-purpose flour. Dip floured rings into egg mixture, then dredge in the self-rising flour mixture. Drop carefully into hot oil, a few at a time, cooking for about 4 minutes, or until golden brown.

Drain on absorbent towels and salt lightly, if desired.