Fried green peppers and sea salt

all details

Pimientos de padron are small green Spanish peppers with an unusual trait: some are hot, some are not. Eating a plate of them is a bit of a gamble. They are grown in Australia but may be tricky to source. You can use bull's horn peppers, which are a similar shape but do not have the hot-or-not excitement. If you don't have a deep fryer, shallow fry in olive oil.

Fried green peppers and sea salt
Photo: Marco Del Grande

Ingredients

  • 1kg green peppers
  • Sea salt
  • Vegetable oil

Method

Preheat oil to 180C. Deep fry peppers until they start to turn golden and blister.

Drain on a paper towel and season liberally with sea salt. Serve while still hot.

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  • Cuisine - Spanish
  • Course - Side Dish

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Cook discussions

Coq au vin

we cooked this on friday and it was amaze balls... give it a go!!! Read more

Commenter
ozzodeano
Date and time
26 July

Cook discussions

Coq au vin

we cooked this on friday and it was amaze balls... give it a go!!! Read more

Commenter
ozzodeano
Date and time
26 July

Cook discussions

Coq au vin

we cooked this on friday and it was amaze balls... give it a go!!! Read more

Commenter
ozzodeano
Date and time
26 July

Cook discussions

Coq au vin

we cooked this on friday and it was amaze balls... give it a go!!! Read more

Commenter
ozzodeano
Date and time
26 July

Cook discussions

Coq au vin

we cooked this on friday and it was amaze balls... give it a go!!! Read more

Commenter
ozzodeano
Date and time
26 July