Flash Fried Shishito Peppers With Sea Salt Recipes

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BLISTERED SHISHITO PEPPERS WITH OLIVE-AND-BASIL SALT



Blistered Shishito Peppers with Olive-and-Basil Salt image

Provided by Giada De Laurentiis Bio & Top Recipes

Categories     side-dish

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 5

3/4 cup pitted oil-cured olives
3/4 cup chopped fresh basil
1/3 cup kosher salt
1/4 cup grapeseed or vegetable oil
1 pound shishito peppers

Steps:

  • Preheat the oven to 250 degrees F.
  • Place the olives and basil in the bowl of a food processor; process until finely chopped. Add the salt and pulse to combine. Spread the salt mixture on a baking sheet; place in the oven for 30 minutes, or until the mixture is quite dry. Remove and let cool, then break apart using your fingers.
  • Place a large skillet over medium-high heat. Add the grapeseed oil and give it 1 minute to heat up. In batches, so as to not overcrowd the pan, fry the peppers until blistered on all sides, 2 or 3 minutes per side. With tongs or a slotted spoon, remove the peppers to a paper-towel-lined plate and immediately sprinkle with some of the flavored salt; use about 2 tablespoons of the salt mixture and reserve the rest in an airtight container in the refrigerator for a later use.

FLASH-FRIED SHISHITO PEPPERS WITH SEA SALT



Flash-Fried Shishito Peppers with Sea Salt image

The spice level of both shishitos and the fleshier pimiento de padrón are unpredictable-most have a gentle zip, while the occasional pepper, about one in seven, is quite hot, adding some drama to cocktail time.

Yield serves 4 as an appetizer

Number Of Ingredients 3

Expeller-pressed vegetable oil, for frying
1 pound fresh shishito or padrón peppers
Flaky sea salt, such as Maldon

Steps:

  • Fill a deep heavy pot with 3 to 4 inches of oil. The oil should not fill the pot by more than one third. Heat the oil over medium heat until a deep-fat thermometer reads 350°F. Add a big handful or two of peppers to the oil and immediately cover the pot with a lid to avoid splattering. After about 10 seconds, carefully remove the lid and give the peppers a quick stir. Continue to cook with the lid off for another 10 seconds or so, until the peppers are blistered and beginning to color. Remove from the oil and drain on a clean paper paper bag. Transfer to a serving platter and sprinkle generously with salt. Serve them fresh and hot as you continue to cook more.

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  • Heat a saute pan or wok over medium-high heat, and spread the garlic-infused oil evenly in the pan. Do not put the crushed garlic in the pan, or it will burn.
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