Fried Padrón Peppers Recipe

Padron Peppers and rock salt
Padron Peppers and rock salt. Getty Images/Rob Whitrow
  • 15 mins
  • Prep: 5 mins,
  • Cook: 10 mins
  • Yield: 4 servings
Ratings

Tiny padrón peppers (also known as Pimientos de Padrón Fritos) from Galicia are fried and sprinkled with coarse salt. This is a simple and easy tapas recipe that is popular all over Spain with tourists and locals alike.

What You'll Need

  • 2/3 to 1 pound fresh padrón peppers
  • 2 cups (1/2 liter)
  • virgin olive oil
  • Coarse salt

How to Make It

  1. Rinse the peppers under cold water and dry thoroughly. Leave the stems on the peppers.
  2. Pour about 2 cups of olive oil into a 10-inch frying pan and heat on medium. When the oil is hot, place some of the whole peppers into the pan and fry for 2-3 minutes, making sure to cook on both sides. Continue to fry the peppers in batches and drain on paper towels.
  3. Sprinkle fried peppers with coarse salt and serve warm.