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Fried Padrón Peppers Recipe – Pimientos de Padrón Fritos


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


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


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.

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