Dinner

Fried Pepperoncini’s with Garlic Lemon Basil Aioli Recipe

Name: Fried Pepperoncini’s with Garlic Lemon Basil Aioli Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Greek
Ingredients: 2 eggs; 1 cup bread crumbs; 1 jar pepperoncini’s (Greek style), drained; 2 cups vegetable oil (for frying); 1/2 cup mayonnaise; 2 tablespoons lemon juice; 2 tablespoons Classico basil pesto; 1 teaspoon salt; 1 teaspoon pepper; 1 teaspoon garlic powder

ByJack Voss October 27, 2025October 27, 2025

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Introduction

Fried Pepperoncini’s are a delightful snack featuring tangy Greek-style pepperoncini peppers coated in a crispy bread crumb batter. Paired with a zesty garlic lemon basil aioli, this crunchy treat is perfect for sharing or enjoying as a flavorful appetizer.

A white square plate filled with crispy fried okra pieces, each coated in a golden-brown breading with some parts showing a darker, well-fried texture. The okra is sliced into small chunks, with the bright green interiors visible through the crunchy coating. The plate is set on a black and white checkered cloth with a white marbled surface underneath. The fried okra looks crunchy and warm. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 eggs
1 cup bread crumbs
1 jar Greek-style pepperoncini’s
2 cups vegetable oil (for frying)
1/2 cup mayonnaise
2 tablespoons lemon juice
2 tablespoons Classico basil pesto
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder

Instructions

Step 1: Pour the vegetable oil into a pot and heat it to 325 degrees Fahrenheit, preparing for frying.
Step 2: Crack the eggs into a bowl and whisk them until well combined.
Step 3: Place the bread crumbs into a separate bowl.
Step 4: Dip each pepperoncini first into the whisked eggs, then coat them thoroughly with the bread crumbs.
Step 5: Carefully place the coated pepperoncini into the hot oil and fry for just a few seconds until lightly golden brown.
Step 6: Remove the fried pepperoncini with a spider or strainer and place them on a paper towel or kitchen cloth to absorb excess oil.
Step 7: In a bowl, combine the mayonnaise, lemon juice, and basil pesto to make the garlic lemon basil aioli sauce. Mix well.
Step 8: Serve the fried pepperoncini warm with the prepared aioli for dipping.

Tips & Variations

For extra flavor, add a pinch of smoked paprika or cayenne pepper to the bread crumbs before coating the pepperoncini.
Use Panko bread crumbs for an even crispier texture.
If you prefer a milder dip, swap basil pesto with plain Greek yogurt mixed with a bit of lemon zest and garlic powder.

Storage

Store any leftover fried pepperoncini in an airtight container in the refrigerator for up to 2 days. Reheat them in a preheated oven at 350°F for about 5 minutes to restore their crispiness. The aioli should be kept refrigerated and consumed within 3 days.