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Fried Padrón Peppers Recipe – Pimientos de Padrón Fritos

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Pimientos Padron - Padron Peppers

Pimientos Padron - Padron Peppers

Lisa Sierra (c) 2010 Licensed to About.com Inc.
Tiny padron peppers from Galicia are fried and sprinkled with coarse salt. A simple and easy tapas recipe that is popular all over Spain with tourists and locals alike.

Cook Time: 10 minutes

Total Time: 10 minutes

Yield: 4 Servings as Appetizer

Ingredients:

  • 2/3 – 1 lb (300-500 grams) fresh padrón Peppers
  • 2 cups (1/2 liter) virgin olive oil
  • coarse salt

Preparation:

Rinse the peppers under cold water and dry thoroughly. Leave the stems on the peppers.

Pour about 2 cups of olive oil into a 10-inch frying pan and heat on medium. When the oil is hot, place some of the whole peppers into the pan and fry for 2-3 minutes, making sure to cook on both sides. Continue to fry the peppers in batches and drain on paper towels.

Sprinkle fried peppers with coarse salt and serve warm.

More About Padron Peppers

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