Simple fried Padron peppers with olive oil and salt
Prep 10 mins
Cook 5 mins
Serves 4 as an appetiser
When Padron peppers are in season, it's time to throw down a pepper party. These bite-size morsels are super easy to fry and serve, and are packed full of flavour. Generally they're pretty mild, but there is that one in the mix that is explosive. A sprinkling of finely grated parmesan would also be a nice addition here.
3 tbsp olive oil
2 large handfuls of Padron peppers, or as many as you like
Extra-virgin olive oil, to serve
Lemon wedges, to serve
Sea salt flakes to serve
1. Heat olive oil in a large wide frying pan over high heat. Add peppers and stir until the skins are blistered and the peppers are tender (about 5 minutes).
2. Transfer peppers to a plate, season liberally with sea salt flakes, drizzle a little extra-virgin olive oil over and serve with lemon wedges on the side.
N O T E
When Padron peppers are in season, you'll find them at good greengrocers and farmers markets. You can also use shisito and frigitello peppers the same way.
Recipe and image by Eatable. Sabre cutlery and Andrei Davidoff bowl from Jardan.