Padron Peppers Fried With Sea Salt Food

PADRON PEPPERS

Padron peppers image

Serve these padron peppers as a side dish or starter in a Spanish feast. They're super-simple to make, requiring little prep and just five minutes of cooking

Provided by Anna Glover

Categories Side dish, Starter

Time 5m

Yield Serves 6 as a side

Number Of Ingredients 2

Ingredients

1 tbsp olive oil
500g padron peppers

Steps:

Heat the olive oil in a large frying pan over a high heat. Fry the peppers, stirring frequently, for 5 mins until blistered and wilted. The peppers should be soft and slightly charred.
Transfer the peppers to a serving plate and season with some sea salt. Serve with dips or as part of a tapas spread.

Nutrition Facts : Calories 38 calories, Fat 2 grams fat, SaturatedFat 0.3 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.21 milligram of sodium

BLISTERED PADRóN PEPPERS

Blistered Padrón Peppers image

Categories Pepper Appetizer Sauté Vegetarian Low Cal Healthy Low Cholesterol Vegan Chile Pepper Bon Appétit

Yield Makes 6 to 8 servings

Number Of Ingredients 3

Ingredients

2 tablespoons olive oil
1 pound Padrón or shishito peppers
Flaky sea salt (such as Maldon)

Steps:

Heat 1 tablespoon oil in a large skillet over high heat until just smoking. Add half of the peppers; cook, tossing occasionally, until skins are blistered and flesh is softened, about 4 minutes. Transfer to a bowl, sprinkle with salt, and toss to coat. Repeat with remaining peppers, remaining 1 tablespoon oil, and more salt.

PADRON PEPPERS FRIED WITH SEA SALT

Padron Peppers Fried with Sea Salt image

Olive oil, salt, and high heat are all you need to transform these green peppers into an addictive side dish. They also make a great bar snack alongside Mezcal with Sage Ice Cubes.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Number Of Ingredients 3

Ingredients

24 Padron peppers (6 ounces)
2 tablespoons extra-virgin olive oil
Sea salt

Steps:

Toss peppers with olive oil. Heat a heavy skillet (preferably cast-iron) over medium-high heat. Cook peppers in a single layer, turning, until blistered, about 5 minutes. Transfer to a plate, and sprinkle with sea salt.

PAN-FRIED PADRóN PEPPERS

Pan-Fried Padrón Peppers image

Rare and exotic Spanish Padrón peppers are only in season for a few weeks but it's worth scooping some of them up to enjoy their fascinating genetic oddity-only one out of every dozen or so peppers is spicy! Serve these pan-fried beauties alongside some garlic mayonnaise or with fried eggs so you can dip them in the yolks.

Provided by Chef John

Categories Chile Pepper Recipes

Time 5m

Yield 2

Number Of Ingredients 3

Ingredients

½ pound fresh Padrón peppers
1 tablespoon olive oil
⅛ teaspoon fleur de sel (sea salt), or to taste

Steps:

Rinse peppers and tap off most of the water.
Heat olive oil in a heavy-duty sauté pan over high heat. Add peppers; they will crackle and steam as they blister. Cook until peppers start to brown and deflate, 2 to 4 minutes.
Transfer to a serving plate and drizzle any olive oil from the pan over top.

Nutrition Facts : Calories 105.1 calories, Carbohydrate 10.7 g, Fat 7 g, Fiber 1.7 g, Protein 2.3 g, SaturatedFat 1 g, Sodium 118.1 mg

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