Okay, okay, okay — I know this totally looks weird. But stick with me here. You're supposed to like, eat more vegetables, right? No one ever said they couldn't be fried and covered in sugar.
I first had these fried green pepper rings at one of my favorite restaurants when I was in college — one of the only ones I frequented not for their happy hour or dollar wells, but for their food. Murry's in Columbia, Missouri, was a sort of a jazz-themed restaurant, and thus they had a bit of cajun food, but also a lot of just great, innovative dishes. One of their most highly recommended appetizers were these babies, called Brock's Green Pepper Rings. I was totally skeptical ordering at first, because as you know, I didn't really do vegetables growing up, and who knows if I had even eaten a green pepper before I had these. Maybe this appetizer saved me for green peppers forever. We may never know — but it surely didn't hurt my love of them.
I was missing home a few weeks ago and started scouring the internet for recipes that were like my favorite college dishes. I was super surprised to find very few fried green pepper ring dishes — most of the recipes were beer-battered, and that's just not what I was looking for. So, I asked around for a light batter and did some kitchen testing with flour and corn starch, egg wash or no egg wash, and this was the result (whoops, I got to eat a lot of fried food in the process — takin' one for the team, y'all). But really, who cares — throw powdered sugar on it and it's freakin' amazing. As is anything. But definitely these.
- 1 cup corn starch
- 1 tsp bubbly water (Prosecco, selzer water or club soda is fine)
- 1 egg
- 1 tsp milk
- Vegetable oil for frying
- 1 green pepper, washed and sliced
- 1/2 cup powdered sugar
- In a large pan, heat up your oil for frying. Make sure it doesn't burn.
- In a wide-rimmed bowl, combine corn starch and bubbly water with a spoon. In a separate wide bowl, whisk an egg with milk (this is your egg wash).
- Take your sliced green pepper slices. Dip them in the egg wash, and then dip them in the corn starch, covering it completely.
- Once your oil has headed up, drop your covered green peppers into the oil. Fry them until they are a golden brown (careful not to let them burn!) and then, with a slotted spoon, fish the green pepper out and drop it onto a plate covered with a paper towel.
- Once the green peppers have cooled slightly, serve them on a plate and cover them liberally in powdered sugar. Enjoy!
Photos and text © copy Katie Currid, 2016. All rights reserved.