Spanish · Dinner
Fried Green Peppers
Whole small green peppers, typically pimientos de Padrón or shishitos, deep-fried whole in olive oil until blistered and collapsed, then finished with flaky salt. Served hot as a tapa, blistered skins soft and slightly smoky, flesh tender, occasionally one fiery pepper among the mild ones.
$4
5 minsPrep
6 minsCook
11 minsTotal
EasyLevel
Nutrition per serving
298Calories
2.9gProtein
29.4gFat
9gCarbs
5gSugar
3.2gFiber
420mgSodium
0mgChol
4.1gSat Fat
420mgPotassium
22mgCalcium
0.9mgIron
0mcgVitamin B12
135mgVitamin C
vegetarian
low-carb
low-calorie
herb-salt
thirty-min-meals
all-time-classics
vegetarian
low-calorie
Instructions
1
Prep
Rinse the Padron peppers and pat completely dry with a kitchen towel, since surface water will make hot oil spit.
2
Fry
Heat the olive oil in a small skillet over medium-high heat until a pepper dropped in sizzles immediately, about 3 minutes, then add peppers in a single layer and fry 3 to 4 minutes, turning occasionally, until skins blister, char in spots, and peppers collapse.
3
Plate
Lift peppers onto paper towels to drain 1 minute, pile onto a plate, scatter the flaky sea salt over them while hot, and serve immediately with the lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 300gabout 15-18 whole Padron peppers or shishito peppers
- 240ml240ml olive oil, for frying
- 1 tsp1 tsp flaky sea salt
- 22 lemon wedge, for serving
