Fried Padron Peppers
Blistered padron peppers with flaky salt make a simple, addictive tapas-style side or snack. Most are mild, but a few pack a spicy surprise.
- Total time
- 15 min
- Servings
- 4
- Calories
- 120
- Protein
- 2g
Ingredients
- 1 pound padron peppers
- 3 tablespoons olive oil
- 1 teaspoon flaky sea salt
Instructions
- 1
Rinse the 1 pound padron peppers and pat them completely dry with a clean towel. Any water on the peppers will cause the hot oil to splatter.
- 2
Heat the 3 tablespoons olive oil in a large skillet over high heat until it shimmers, about 2 minutes. The oil should be hot enough that a pepper sizzles immediately when added.
- 3
Add the peppers in a single layer, working in batches if needed to avoid crowding. Cook undisturbed for 2-3 minutes until the skins blister and char in spots.
- 4
Flip the peppers and cook another 2-3 minutes until they are tender and blistered on all sides. The peppers should be soft when pressed with tongs.
- 5
Transfer the peppers to a serving plate and immediately sprinkle with the 1 teaspoon flaky sea salt. Serve hot, warning guests that some peppers are spicy.
Tools you’ll need
- large skillet
- tongs
- colander
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