Description
Savor the classic Spanish tapa of fried Padron peppers, known for their sweet and occasionally spicy flavor, simply seasoned with coarse salt.
Ingredients
Units
Scale
- 1/2 pound fresh Padron peppers
- Virgin olive oil for frying
- Coarse salt or fleur de sel to taste
Instructions
- Wash the Padron peppers thoroughly and pat them dry with kitchen paper to remove any excess moisture.
- Pour enough olive oil into a pan to reach a depth of approximately 1 inch and heat it over medium heat.
- Once the oil is hot, carefully add a handful of peppers to the pan. Be cautious as the oil may splatter.
- Fry the peppers, stirring occasionally, until the skin blisters and they turn slightly golden, about 5-7 minutes.
- Remove the peppers from the oil using a slotted spoon and drain them on paper towels to remove excess oil.
- Sprinkle the fried peppers generously with coarse salt or fleur de sel while they are still hot.
- Serve immediately, holding the peppers by the stem to eat them, and enjoy with a chilled Galician white wine like Ribeiro or Albariño.
Notes
Padron peppers can vary in heat, making them a fun and unpredictable dish. Serve with a chilled Galician white wine for an authentic experience. Store leftovers in an airtight container in the refrigerator for up to 2 days, but they’re best enjoyed fresh. If Padron peppers are unavailable, shishito peppers can be used as a substitute.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Cuisine: Spanish
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 2
- Sodium: 300
- Fat: 14
- Carbohydrates: 5
- Fiber: 2
- Protein: 1
- Cholesterol: 0