Spanish recipe – deep fried padron peppers
I could eat deep fried padron peppers all day every day. The Spanish recipe I first tried had these baked in the oven. Drizzle with olive oil, sprinkle with sea salt… and bake for about 15 minutes. But if time is really short, this method is even faster – ready in less than two minutes.
Ingredients
- A fistful of padron peppers per person
- A good sprinkle of coarse sea salt.
- Olive oil for frying.
Method
- Rinse the peppers well and pat dry
- Deep fry in hot oil. Not for any longer than 20 to 30 seconds
- Drain on kitchen roll
- Arrange on a plate and sprinkle with the sea salt
These are obviously not quite as healthy as the oven baked version. But they are ready so quickly.
I’m willing to put money on it that they don’t last long before being wolfed down.
Enjoy them!
Spain Buddy tips
- Since originally writing this recipe, I have evolved the cooking method. I now pan fry them with a healthy glug of olive oil. Use tongs to turn them.
- If doing the panfry method – then just before serving, squirt with lemon juice and give them a final toss
- If deep frying – squirt with lemon juice as a final flourish at the same time as you sprinkle the sea salt.
- I love mine with black charred bits on – but that’s not to everyone’s taste.
Elle, along with Alan, is the owner of Spain Buddy and the busy web design business – Spain Web Design by Gandy-Draper.
Born a “Norverner”, she then spent most of her life “Dann Saff” before moving to Spain in 2006. Elle’s loves are Alan, the internet, dogs, good food, and dry white wine – although not necessarily in that order.
June 12, 2013 @ 10:27 am
As a vegetarian, Elle, pimientos de padron is one of my favourite dishes to make or order out. According to my Turkish sister-in-law, they’re also a fixture on restaurant menus in Turkey. Indeed, when she visited us on Gran Canaria, she’d request a plate with every meal.
June 12, 2013 @ 12:55 pm
Yes, I’ve had them in Turkey myself… although many years ago. xx
June 13, 2013 @ 9:00 pm
Absolutely delicious, not to mention morish – easy to scoff a whole plate in no time!
July 8, 2016 @ 4:19 pm
Must try this recipe! Sounds amazing!!
July 8, 2016 @ 4:53 pm
It IS amazing! I’ve been wolfing it in vast quantities ;)
July 9, 2016 @ 12:16 pm
This is one of the very few dishes my father in Serbia knows how to make and enjoys making for himself (boiled eggs and tomato salad being about the rest of it, plus coffee and tea; my mom is a very good and an experimental cook still in her 70s, so he never had the need to learn how to cook, unlike myself, who leave alone in my late 40s and relocate between continents every now and then).
He got the “peppery tooth” (hehe) from his own Macedonian mother (my granny), as extreme Southern Serbia and Macedonia (formerly known as “Southern Serbia”) are the best places for paprika growing in the Balkans.
July 9, 2016 @ 12:21 pm
If he can make this – you’ll always dine like royalty ;)
Boiled eggs – even better! That’s lunch sorted then.
E x
July 13, 2016 @ 10:42 am
Loved this ! I would like to bake them,what temperature and do you drizzle olive oil and coarse salt before putting in the oven ?
July 13, 2016 @ 10:52 am
Have your oven as hot as it will go. The flesh of these is quite thin so they can handle a fast hot cook.
Enjoy!
Elle x
July 13, 2016 @ 11:19 am
Thanks,I am going to bake them now so glad I went to market yesterday to bag 2 kg for € 1 !
July 13, 2016 @ 11:34 am
I’ve just run out – but will pick some up again soon x
July 13, 2016 @ 12:07 pm
Any recipes for baked aubergines ? Again another € 1 bagful from the mercadillo,I am hoping to fill the freezer for hubby before going away to see our grandsons.
PS.our daughter’s neighbour in Portugal gave us a few bottles of her olive oil last year,do you know how long is it ok to keep them ?
July 13, 2016 @ 12:14 pm
I have to say – I’m not a fan of baked aubergines. In fact I’m not a fan of them at ball really. I think it’s the texture.
But – I do wade through a whole aubergine when I deep fry with it. Here’s the link: https://www.spainbuddy.com/berenjena-con-miel-de-cana-recipe/
If you can’t get cane honey – use something else sweet to drizzle over. Or go tarty with a squirt of lemon juice.
Olive oil keeps for ages – but I’ve never put it to the test because I use it too quick.