Parmesan-battered peppers

Name: Parmesan-battered peppers
Ingredients: 1 kg peppers; 200 g flour; 300 ml milk; 50 g Parmesan; 1 teaspoon salt; 100 ml oil

Appetizers - Parmesan-battered peppers by Stana B. - Recipia

Parmesan-battered peppers are served warm or cold, as an appetizer or alongside meat and potatoes. The halves are dipped in a batter made with milk, flour and Parmesan, then fried until golden, with the pepper flesh still soft inside. I choose peppers with thick flesh that hold their shape when cut lengthwise. Prep: 20 minutes. Cook: 19 minutes. Rest: 0 minutes. Total time: 39 minutes. Serves: 4. About 575 kcal and 15 g protein per serving.

Ingredients

1 kg peppers
200 g flour
300 ml milk
50 g Parmesan
1 teaspoon salt
100 ml oil

Preparation

1. Cut the peppers in half lengthwise, remove the stems, ribs and seeds, then wash and dry them well. Allow about 12 minutes. 2. In a bowl, mix the flour, milk, Parmesan and salt for 5 minutes, until you have a batter with a consistency like pancake batter. 3. Heat the oil in a pan over medium heat for about 3 minutes, until it shimmers on the surface. 4. Dip the pepper halves in the batter and fry in batches for about 16 minutes in total, 2 minutes on each side, until golden. Transfer them to paper towels.

Notes

I serve them with boiled potatoes or meat cooked in a pan. If you have any left, keep them covered in the fridge for up to 3 days. The crust softens a little when cold. For a gluten-free version, use 200 g gluten-free baking mix; the milk and Parmesan are still dairy. I don't rush when dipping them in the batter, I let each half drip over the bowl for a few moments. Small peppers with thick walls and no soft spots are easier to turn than very large, thin ones. Dry them well after washing, because water on the surface thins the batter coating. If the Parmesan is salty, use less salt in the batter.