Fried Padron Peppers
Fried Spanish Padron peppers are one of my favourite tapas dishes. They are easy to prepare, as proved by the recipe below. Most traditional tapas menus are dominated by bread, potatoes and meat in various forms, which are undoubtedly very tasty. However, they taste much better when accompanied by fresh produce, and one such product is Padron peppers. Pimientos de Padron are small light green peppers from Spanish Galicia with a mild taste. These peppers are tastiest in the simplest version, which is fried in hot olive oil and sprinkled with a little salt. Everyone can recreate this iconic tapas dish at home without much effort.
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Ingredients for fried Padron peppers.
- 250 g Padron peppers
- a pinch of Himalayan salt
- 60 ml olive oil
How to make fried Padron peppers.
Pour olive oil into a frying pan, heat it up, and once it is very hot, add the washed and well-dried Padron peppers. Fry for about 3 minutes, being careful not to burn yourself, because the oil may splatter during frying. After frying, the peppers should be soft and have a burnt or even slightly charred skin. You can get a burnt skin by leaving the peppers without stirring for a few seconds. Stir the frying peppers from time to time so that each side of the vegetable is evenly fried. At the end of frying and before serving, sprinkle the Padron peppers with salt.
Good to know when making fried Padron peppers.
Once you pour the olive oil into the frying pan, you need to heat it up really well. However, you need to be careful not to burn the oil while heating it.
The secret to well-fried and tasty peppers is olive oil, salt and a very high frying temperature. And that’s it. It is worth using a thick-bottomed pan or a cast iron pan to fry peppers.
Do you like dishes with peppers? If so, try our recipe for Roasted bell pepper cream.
