Padron Peppers Fried With Sea Salt Recipes
PADRON PEPPERS FRIED WITH SEA SALT
Olive oil, salt, and high heat are all you need to transform these green peppers into an addictive side dish. They also make a great bar snack alongside Mezcal with Sage Ice Cubes.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 3
Steps:
- Toss peppers with olive oil. Heat a heavy skillet (preferably cast-iron) over medium-high heat. Cook peppers in a single layer, turning, until blistered, about 5 minutes. Transfer to a plate, and sprinkle with sea salt.
PAN-FRIED PADRóN PEPPERS
Rare and exotic Spanish Padrón peppers are only in season for a few weeks but it's worth scooping some of them up to enjoy their fascinating genetic oddity-only one out of every dozen or so peppers is spicy! Serve these pan-fried beauties alongside some garlic mayonnaise or with fried eggs so you can dip them in the yolks.
Provided by Chef John
Categories Chile Pepper Recipes
Time 5m
Yield 2
Number Of Ingredients 3
Steps:
- Rinse peppers and tap off most of the water.
- Heat olive oil in a heavy-duty sauté pan over high heat. Add peppers; they will crackle and steam as they blister. Cook until peppers start to brown and deflate, 2 to 4 minutes.
- Transfer to a serving plate and drizzle any olive oil from the pan over top.
Nutrition Facts : Calories 105.1 calories, Carbohydrate 10.7 g, Fat 7 g, Fiber 1.7 g, Protein 2.3 g, SaturatedFat 1 g, Sodium 118.1 mg
FLASH-FRIED SHISHITO PEPPERS WITH SEA SALT
The spice level of both shishitos and the fleshier pimiento de padrón are unpredictable-most have a gentle zip, while the occasional pepper, about one in seven, is quite hot, adding some drama to cocktail time.
Yield serves 4 as an appetizer
Number Of Ingredients 3
Steps:
- Fill a deep heavy pot with 3 to 4 inches of oil. The oil should not fill the pot by more than one third. Heat the oil over medium heat until a deep-fat thermometer reads 350°F. Add a big handful or two of peppers to the oil and immediately cover the pot with a lid to avoid splattering. After about 10 seconds, carefully remove the lid and give the peppers a quick stir. Continue to cook with the lid off for another 10 seconds or so, until the peppers are blistered and beginning to color. Remove from the oil and drain on a clean paper paper bag. Transfer to a serving platter and sprinkle generously with salt. Serve them fresh and hot as you continue to cook more.
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EASY FRIED PADRON PEPPERS (PIMIENTOS DE PADRON)
From junedarville.com
Cuisine SpanishTotal Time 30 minsCategory Appetizer, Side DishCalories 166 per serving
- Pour the vegetable oil in a large non-stick pan and place it over high heat. Once the oil is hot, add the drained padron peppers.
- Let the peppers fry in the oil for a minute. Then sprinkle with a little pinch of coarse salt and give them a good stir.
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