Charred Shishito Peppers Air Fryer Recipes

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AIR FRYER SOY-GINGER SHISHITO PEPPERS



Air Fryer Soy-Ginger Shishito Peppers image

Air-fried shishito peppers make for a quick and tasty appetizer, especially when tossed with soy sauce, lime, honey, and ginger.

Provided by Allrecipes

Categories     Appetizers and Snacks

Time 20m

Yield 4

Number Of Ingredients 6

6 ounces shishito peppers
1 teaspoon vegetable oil
1 tablespoon reduced-sodium soy sauce
1 tablespoon fresh lime juice
1 teaspoon honey
½ teaspoon grated fresh ginger

Steps:

  • Preheat an air fryer to 390 degrees F (199 degrees C).
  • Toss peppers with oil in a medium bowl to coat. Place peppers in the air fryer basket. Cook until blistered and tender, shaking basket halfway through, 6 to 7 minutes.
  • Meanwhile, combine soy sauce, lime juice, honey, and ginger in the same medium bowl. Add cooked peppers and toss to coat. Serve warm.

Nutrition Facts : Calories 35.8 calories, Carbohydrate 6.2 g, Fat 1.2 g, Fiber 0.7 g, Protein 1.1 g, SaturatedFat 0.2 g, Sodium 135.9 mg, Sugar 3.8 g

BLISTERED SHISHITO PEPPERS



Blistered Shishito Peppers image

This appetizer served in Japanese bars, American steakhouses and everywhere in between is finger food at its best. The charred, sweet peppers have a built-in handle, and they really don't need more than flaky salt for seasoning. That said, you could garnish further with lemon or lime zest, gomasio, bonito flakes, grated cheese, smoked paprika, sumac and so on. You can also cook Padrón peppers using the same method. They have a slightly different shape, but are similarly thin-skinned and mild. One warning, though: Each batch of shishito and Padrón peppers have a handful of surprisingly hot peppers that look identical to the tame ones, so proceed with caution.

Provided by Ali Slagle

Categories     easy, quick, snack, vegetables, appetizer

Time 10m

Yield 4 appetizer servings

Number Of Ingredients 3

8 ounces shishito peppers
1 tablespoon neutral oil (such as vegetable or grapeseed)
Flaky salt

Steps:

  • In a large bowl, toss the peppers with the oil. Heat a large (12-inch) cast-iron skillet over high until a drop of water smokes on the surface, 2 to 3 minutes. (You may want to turn on your vent, too.)
  • Add the peppers in a single layer and cook, without touching, until blistered underneath, 3 to 4 minutes. Flip and cook until blistered in spots, puffed, and tender, another 1 to 2 minutes. Season with flaky salt and serve right away.

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