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Simple fried Padron peppers with olive oil and salt

Simple fried Padron peppers with olive oil and salt

Prep 10 mins

Cook 5 mins

Serves 4 as an appetiser

Difficulty 2

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.

INGREDIENTS

METHOD

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.

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