the dish

green pepper rings

The first time you see fried green peppers tossed in powdered sugar on the list of appetizers at Murry’s in Columbia, Missouri, you might be skeptical. But if you’ve dined at the local institution before, you know better. Co-owner Bill Sheals credits the recipe for Brock’s Green Pepper Rings to a longtime friend named – you guessed it – Brock, who tried and subsequently fell in love with a similar dish at a restaurant in upstate New York. Breaded with spiced flour, the peppers are light but crisp, and the powdered sugar on top gives them a funnel cake flavor. “The fact that the dish is unusual makes it a favorite,” says Sheals. “Everyone’s reaction is that it’s crazy, then they try it and want more.” Fortunately, the recipe is simple enough for fans to make at home – and it’s even better if you can pluck the peppers straight from your garden. –Hope Timmermann

Recipe couRtesy of Bill sheals, co-owner, Murry’s

PhoToGRAPhY BY AARoN oTTIS

serves 4

4 cups vegetable oil, for frying 1 cup all-purpose flour 1½ tsp garlic salt 1 tsp freshly ground black pepper 1½ cups 1 percent milk 4 large green bell peppers 1 cup powdered sugar (more or less to taste)

/ preparation / In a deep pot, heat vegetable oil to 390°F. In a medium bowl, combine flour, garlic salt and black pepper; mix until well combined. Add milk to a separate medium bowl. Core each pepper and remove seeds. Working with one pepper at a time, place on its side and slice into ¹⁄₈-inch-thick rings. Repeat process with remaining peppers. Working with one ring at a time, dip in milk and then dredge in flour mixture. Repeat with remaining rings. Carefully drop rings, one at a time, into hot oil; spread out and fry until crisp and golden brown. Remove rings from oil and transfer to a paper towel or a wire rack to drain. Top with powdered sugar and serve hot.