Adapted from Delish.com
2 bell peppers, sliced into ½” rounds, seeds removed
2 large eggs, beaten with 1 T. water
1 c. flour
1½ c. panko breadcrumbs
1 tsp. paprika
1 tsp. garlic powder
1 tsp. kosher salt
Preheat oven to 400°F. Line a large baking sheet with parchment paper; set aside.
In a medium shallow bowl, combine panko with paprika, garlic powder, and salt. Coat pepper rings first in flour, then egg, and then the panko mixture. Place on prepared baking sheet.
Bake 10 minutes, carefully turn them over, and bake 10 minutes more, until tender. Remove from oven and let cool slightly.
While peppers are baking, make rémoulade (recipe below).
Serve pepper rings with dipping sauce on the side.
Rémoulade
1/3 c. mayonnaise
2 tsp. Dijon mustard
1 tsp. Creole seasoning
1 tsp. prepared horseradish
½ tsp. dill pickle juice
½ tsp. hot sauce
1 small clove garlic, minced
Whisk above ingredients together in a small bowl. Will keep in the refrigerator 3-5 days.