Spanish · Lunch
Fried Green Peppers (Gluten-Free)
Spanish-style fried green peppers, small mild padron peppers shallow-fried whole in olive oil until blistered and lightly dredged in rice flour for crunch, finished with flaky sea salt. Served hot as a tapas plate with lemon wedges.
$3
8 minsPrep
8 minsCook
16 minsTotal
EasyLevel
Nutrition per serving
336Calories
3.8gProtein
30.7gFat
16.4gCarbs
4.6gSugar
3.9gFiber
668mgSodium
0mgChol
4.4gSat Fat
420mgPotassium
45mgCalcium
1.3mgIron
0mcgVitamin B12
95mgVitamin C
vegetarian
gluten-free
low-carb
low-calorie
gluten-free
Instructions
1
Prep
Rinse the peppers in a colander and pat completely dry with a towel, since surface water will cause the hot oil to spit.
2
Dredge
Toss the dry peppers in a bowl with the rice flour until lightly and evenly coated, shaking off any excess.
3
Fry
Heat the olive oil in a medium skillet over medium-high heat until shimmering, add the peppers in a single layer, and fry 4 minutes, turning occasionally, until blistered.
4
Plate
Transfer the peppers to a paper towel-lined plate, scatter with flaky sea salt and finely minced garlic, serve immediately with lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz150g, about 12-14 small peppers padron peppers
- 6 tbsp90ml olive oil, for shallow-frying
- 4 tbsp32g rice flour
- 2 clove2 clove garlic
- 1 tsp1 tsp flaky sea salt, plus extra for finishing
- 22 lemon wedge, for serving
