| Prep: 15 mins | Cook: 15 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 277 | 9.1g | 3.2g | 42.1g |
| sugars | fibre | protein | salt |
| 4.6g | 4.2g | 11.9g | 0.67g |
As a Louisiana native with French ancestry, I have always been captivated by the magic of combining different culinary trails. In one of my recent experiments, I have stumbled upon a gem, that strikes all the right chords in my palette – the Baked Chili Pepper Fries.
Blending Heat with Sweetness
Delving away from the rich Creole desserts and elegant French pastries for a moment, this spicy-sweet concoction is a refreshing detour that’s full of surprises. Baked Chili Pepper Fries offers an exclusive blend of sweet banana peppers amped up with a kick of fiery chili powder – an explosion of flavor and a delightful textural experience, unlike anything I’ve ever tasted.
The Melting Pot of Flavors
Similar to some Latin-inspired dishes like Chiles Rellenos, these fries carry an interesting balance of flavors and textures, with a crispy crust and tender, juicy interior, thanks to the cornmeal and Parmesan. What sets these fries apart though, is that they can easily transition into the perfect companion to barbecue dishes–or stand as a delightful snack on their own.
Health Benefits
While we all love a delightful recipe, it’s the nutrition behind the ingredients that make the Baked Chili Pepper Fries a real win. Banana peppers are known to be high in vitamin C and antioxidants, while eggs and Parmesan provide a good kick of protein. Additionally, the food is baked, not fried, cutting back on any excessive oil and fat. Talk about guilt-free indulgence!
Unforgettable Finish
One of my favorite parts about this recipe is the finish: a dusting of freshly chopped chives and a dollop of sour cream that just elevates the fries to another level. It’s that final touch that, to me, sets this recipe apart from any fried or baked snack I’ve come across.
Yes, Baked Chili Pepper Fries might not be a dessert where my expertise usually lay, but they definitely hold a special place in my heart. If you’re a food-venturer like me, I’d say give these a go. You might just find your new favorite snack. Bon appétit!
What You’ll Need
- 12 large banana peppers
- 1 1/2 cups all-purpose flour
- 4 large eggs
- 2 cups yellow cornmeal
- 1 cup grated Parmesan cheese
- 1 tablespoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Cooking spray for coating
- 1/2 cup sour cream for serving (optional)
- 1/4 cup chopped fresh chives for garnish (optional)
Method
Step One
Preheat your oven to 400 degrees F (200 degrees C). Arrange the banana peppers on a baking sheet and lightly spray with cooking spray. Set aside.
Step Two
In a large bowl, combine the all-purpose flour, chili powder, salt and black pepper. Stir until everything is thoroughly mixed. In a separate bowl, beat the eggs until well blended.
Step Three
In a third bowl, combine the yellow cornmeal and grated Parmesan cheese. Set up your dredging stations in this order: flour mixture, beaten eggs, and cornmeal cheese mixture.
Step Four
Dip each banana pepper into the flour mixture, followed by the beaten eggs, and then roll it in the cornmeal cheese mixture. Make sure each pepper is fully coated.
Step Five
Place the coated peppers onto the prepared baking sheet. Spray a light coating of the cooking spray over the peppers.
Step Six
Bake the peppers in the preheated oven for about 15-20 minutes. You’ll know they’re done when they’re golden brown and crispy. Let them cool for a few minutes before serving.
Step Seven
Serve the baked chili pepper fries with sour cream on the side for dipping, if desired. For an extra touch, sprinkle chopped fresh chives on top before serving. Enjoy your tasty and unique appetizer!
