Pan-fried Padrón peppers

Name: Pan-fried Padrón peppers
Ingredients: 500 g Padrón peppers; 250 ml frying oil; 1 teaspoon sea-salt fleur de sel

Salad - Pan-fried Padrón peppers by Viviana E. - Recipia

Padrón peppers are small green peppers, fried until their skins blister and served hot with fleur de sel. I put them on the table as a warm Padrón pepper salad, simply alongside meat or as an appetizer, and the stem is eaten too. I choose small ones with smooth skins; I like to leave them whole on the plate. Prep: 10 minutes. Cook: 12 minutes. Total time: 22 minutes. Servings: 4. About 80 kcal and 1 g protein per serving.

Ingredients

500 g Padrón peppers
250 ml frying oil
1 teaspoon sea-salt fleur de sel

Preparation

1. Wash the peppers and dry them well. 2. Heat 250 ml of oil in a large frying pan for about 4 minutes, until it shimmers on the surface. 3. Fry the peppers in two batches, 4 minutes each, turning them until their skins blister and develop browned spots. Transfer them to paper towels and sprinkle with fleur de sel. Serve hot, whole, with the stems on.

Notes

Small, firm peppers fry faster than large ones; if they are mixed sizes, take them out as their skins blister. I fry them just before bringing them to the table, because they’re best hot. Some can stay soft and pale if the pan is crowded. Keep them in the fridge for up to 3 days and briefly reheat them in a pan. Serve them alongside roast meat or as an appetizer.