Spanish · Lunch
Fried Green Peppers (Low-Calorie)
Padron-style green peppers are dredged lightly in seasoned flour and shallow-fried in a thin film of olive oil until blistered and softened, then finished with flaky salt and lemon. A tapas classic, mildly smoky and grassy, served hot as a starter or light plate alongside crusty bread.
$3
8 minsPrep
8 minsCook
16 minsTotal
EasyLevel
Nutrition per serving
178Calories
2.5gProtein
13.7gFat
13.4gCarbs
5.6gSugar
3.3gFiber
618mgSodium
0mgChol
1.9gSat Fat
305mgPotassium
28mgCalcium
0.9mgIron
0mcgVitamin B12
127mgVitamin C
vegetarian
low-calorie
low-carb
low-calorie
Instructions
1
Prep
Rinse the peppers and pat fully dry with a towel, then toss with the flour until lightly and evenly coated.
2
Fry
Heat the olive oil in a small skillet over medium-high heat until shimmering, then add the peppers in a single layer and fry 4–5 minutes, turning occasionally, until skins blister and blacken.
3
Saute
Add the sliced garlic and cook over medium heat 1 minute, stirring, until golden and peppers have softened.
4
Plate
Transfer the peppers to a plate, scatter with salt and pepper, and serve immediately with the lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 10 oz280g small green peppers (padron-style or shishito, about 8-10 peppers)
- 2 tbsp2 tbsp all-purpose flour
- 2 tbsp2 tbsp olive oil
- 2 clove2 clove garlic
- 11 lemon, cut into a wedge
- 1/2 tsp1/2 tsp flaky sea salt
- 2 pinch2 pinch black pepper
