Description
Crispy and flavorful Fried Pepperoncini’s served with a zesty Garlic Lemon Basil Aioli Sauce, perfect as a unique appetizer or snack with a delightful crunch and tangy dipping sauce.
Ingredients
Scale
Fried Pepperoncini’s
- 2 eggs
- 1 cup bread crumbs
- 1 jar pepperoncini’s (Greek style), drained
- 2 cups vegetable oil (for frying)
Garlic Lemon Basil Aioli Sauce
- 1/2 cup mayonnaise
- 2 tablespoons lemon juice
- 2 tablespoons Classico basil pesto
Seasonings
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
Instructions
- Prepare oil for frying: Pour 2 cups of vegetable oil into a deep pot and heat it to 325°F (163°C), ensuring the oil is hot enough for frying the pepperoncini’s to a crisp texture.
- Whisk eggs: Crack 2 eggs into a bowl and whisk them until fully combined to create an egg wash for coating.
- Prepare bread crumbs: In a separate bowl, add 1 cup of bread crumbs seasoned with 1 teaspoon salt, 1 teaspoon pepper, and 1 teaspoon garlic powder, mixing well for even flavor.
- Coat pepperoncini’s: Dip each pepperoncini into the whisked eggs, then roll them thoroughly in the seasoned bread crumbs to ensure a good coating.
- Fry pepperoncini’s: Carefully place the coated pepperoncini’s into the hot oil. Fry them for just a few seconds until they turn lightly golden brown. Use a spider or a strainer with a handle to remove them from the oil and transfer them onto paper towels or a kitchen cloth to drain excess oil.
- Make the aioli sauce: In a bowl, combine 1/2 cup mayonnaise, 2 tablespoons lemon juice, and 2 tablespoons Classico basil pesto. Stir thoroughly until the ingredients are fully incorporated to create a flavorful dipping sauce.
- Serve: Plate the fried pepperoncini’s and serve alongside the garlic lemon basil aioli for dipping. Enjoy immediately while crispy and warm.
Notes
- Maintain the frying oil temperature at 325°F to ensure pepperoncini’s cook quickly without absorbing too much oil.
- Drain pepperoncini’s well before coating to prevent sogginess.
- Adjust seasoning in the breadcrumb mixture to taste.
- The aioli sauce can be made ahead and refrigerated for up to 2 days.
- Serve immediately after frying for the best crispiness.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Greek
Keywords: Fried Pepperoncini, Fried Appetizer, Pepperoncini Recipe, Garlic Lemon Basil Aioli, Crispy Pepperoncini
