AI-generated
Fried Green Padrón Peppers with Coarse Salt
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Source: https://recipheon.com/en/recipes/snacks/fried-green-padron-peppers-with-coarse-salt
About this recipe
Padrón peppers are small green peppers fried in olive oil and served with coarse sea salt. This Spanish snack, associated with Galicia, contrasts tender flesh and wrinkled skin with distinct salt crystals. Most of the peppers are mild, but some can be quite hot. Dry them thoroughly before frying and leave a little space between them in the pan. This lets the skin blister and brown in places before the peppers lose their shape. Serve them in batches, straight from the pan, while they are still hot and glossy with olive oil. The stems make the peppers easier to pick up but are not meant to be eaten.
Ingredients
Peppers and frying
400 g fresh, raw green Padrón peppers, weighed whole with stems attached; the stems are not eaten
100 ml olive oil for frying; excess oil left in the pan and drained onto paper towels is not served
4 g coarse sea salt, divided
Steps
Rinse the peppers and dry them very thoroughly with a dish towel or paper towels, including around the stems. Leave them whole with the stems attached. Wet peppers cause hot olive oil to splatter heavily.
Pour the olive oil into a wide frying pan and heat over medium-high heat for about 2–3 minutes, until hot and slightly shimmering but not smoking. Fry the peppers in two batches. Carefully add the first half and arrange them in a loose single layer so that every pepper touches the bottom of the pan.
AI-generated Fry without a lid for about 2 minutes, until the skin starts to blister and develop its first browned spots. Turn the peppers with tongs so the other sides come into contact with the oil. Reduce the heat if the skin blackens quickly.
AI-generated Fry for about 3–5 minutes more, turning the peppers occasionally. The batch is ready when the skin is wrinkled with browned patches and the flesh yields easily to gentle pressure from the tongs. Remove the peppers once tender; do not wait until all the skin turns black. Fry each batch for about 5–7 minutes in total.
AI-generated Lift the peppers out with a slotted spoon onto paper towels and let the excess oil drain briefly, for about 30 seconds. Transfer to a plate, sprinkle with half the salt and serve immediately; do not eat the stems. Reheat the olive oil remaining in the pan, add the other half of the peppers and fry and drain in the same way. Sprinkle with the remaining salt and serve hot, leaving the excess oil in the pan.
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