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Fried Padron Peppers
These bite sized peppers have a quirky characteristic – about 1 in 10 will be hot and there’s no way to tell until you bite into them. You’ll see it often described as “Russian roulette with Padrón.”
To serve, it couldn’t be easier. You could stuff them with cheese and bake them or simply fry – either shallow or deep, until the skin puffs and starts to pull away from the flesh. Here’s the simple option.
Ingredients
- Padrón peppers
- olive oil
- sea salt
Preparation
Clean the peppers with the damp cloth and then dry them completely. Leave them intact – don’t remove the stalk.
Shallow or deep fry, a few at a time, turning them as the skin starts to puff. Once the skin is all wrinkly, remove and place on paper
towels to remove any excess oil.
Sprinkle with a little sea salt and continue the process until all the peppers are done. You will notice that the peppers will deflate on
cooling.
Adapted from the blog, Cook Almost Anything.
Related posts:
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- French Bakes (just like French fries, but not fried!)
- Goat Cheese Ravioli with Bell Peppers & Brown Butter
- Pan-fried Summer Squash
- Lentil Salad with Carrots, Tomatoes & Bell Peppers
Related Tags:
Olive Oil • Padrón Peppers