A vegetable that is trans-seasonal and crisscrosses cuisines worldwide, peppers can range in shape, size and heat levels. My personal preference is eating peppers that produce a little capoeira on my taste-buds however, nothing compares to the tender succulent flavour of a fried Padron Pepper as you bite into that charred, salted skin to find a sweet and peppery flavour which simply melts in your mouth.
Not all is lost if you can’t find Padron Peppers, use any small, green, sweet peppers as these will capture a similar robust and as delicious flavour.
Sweet green peppers are best enjoyed when prepared in the most purest and simplest of ways … shallow frying the peppers and seasoning with a liberal amount of salt and served as part of a tapas or antipasto ensemble.
They can even be served as a side with chicken or meat or at your next BBQ. As a healthy alternative the peppers can be chargrilled on a hot-plate or under a grill instead of fried, but I think frying brings out more of the pepper’s sensual flavours.
For party fare that is fool proof and which will leave family and friends licking their fingers and peering enquiringly for more, the quickness and simplicity of this dish will leave everyone wondering why they haven’t cooked these little goodies themselves.
Any leftovers can be stored in the fridge covered for up to a week. Perfect picnic food no less.
Fried Green Peppers is a perfect tapas or antipasto dish to serve, especially when accompanied with warm crusty bread.
Preparation Time: 5 minutes
Cooking Time: 10 minutes
Makes: 4 servings as a tapas or antipasto platter
Ingredients 10-12 Small Green Peppers
Salt to season
Wash the peppers in cold water then dry them with a cloth.
Peppers can range in shape, size and heat levels however these little goodies are succulent and sweet.
With the slightly larger and more plump peppers cut around the stem then remove it. Cut the peppers in half, clean out the core and seeds and slice into thick strips.
For peppers that are smaller and slender leave the peppers intact (core and seeds). At this point, prick the skin of the peppers with a fork (this is only required on peppers that are cooked intact).
Cut the more plump peppers into thick strips however, the smaller and slender peppers should remain intact.
Heat some olive oil in a frying pan and when hot, add the peppers.
Shallow fry them until they start to blister and brown. The peppers should take approximately 3-5 minutes to cook. Don’t stir the peppers, simply turn them over once during cooking.
Shallow fry the peppers until the skins start to blister and brown.
Remove the peppers from the pan and drain on paper towels then season liberally with salt.
Arrange the salted peppers on a platter and serve while hot with some warm crunchy bread, accompanied with a glass or three of pinot noir.
Season the fried peppers liberally with salt and serve while hot on a platter accompanied with warm crusty bread, a bottle of wine and the company of good friends.