Fried Peppers And Olives Recipes

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ITALIAN FRIED PEPPERS



Italian Fried Peppers image

Italian Fried Peppers, a fast, easy and tasty side dish. This pan-fried dish is the perfect compliment to any meat dish.

Provided by Rosemary Molloy

Categories     Side Dish

Time 30m

Number Of Ingredients 6

2-3 tablespoons olive oil
1-2 cloves garlic (minced)
3 large bell peppers (red, green or yellow or choice) sliced
1 teaspoon oregano
1/4 teaspoon salt (or to taste)
1/4 cup water ((61 grams))

Steps:

  • In a medium/large frying pan add the oil, garlic, sliced peppers, oregano, salt and water. Cover and cook on medium heat until soft and tender about 10 minutes, then uncover and cook until water dissolves and peppers are cooked to your liking. Enjoy!

Nutrition Facts : Calories 89 kcal, Carbohydrate 6 g, Protein 1 g, Fat 7 g, SaturatedFat 1 g, Sodium 150 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

FRIED PEPPERS AND OLIVES



Fried Peppers and Olives image

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Number Of Ingredients 0

Steps:

  • Heat 1/4 cup olive oil, 3 sage sprigs, the zest of 1 lemon (in strips) and a pinch of red pepper flakes in a skillet over medium-high heat, 1 minute. Add 6 to 8 baby bell peppers; cook until softened, about 3 minutes. Add 8 smashed garlic cloves and cook 3 more minutes. Add 1 cup mixed olives and cook 2 more minutes. Transfer to a dish and serve with crusty bread.

FRIED OLIVES



Fried Olives image

Toasted walnuts and bread crumbs give flavor and texture to these fried olives.

Provided by Megan

Categories     Appetizers and Snacks     Vegetable     Olives

Time 2h50m

Yield 72

Number Of Ingredients 7

1 ½ cups California walnuts
1 ½ cups fresh, unseasoned bread crumbs
3 large eggs
2 tablespoons water
1 pound pimento-stuffed green olives, drained
1 cup all-purpose flour
1 ½ quarts canola oil

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spread walnuts onto a baking sheet.
  • Toast in the preheated oven until nuts start to turn golden brown and become fragrant, 10 to 15 minutes. Cool to room temperature.
  • Combine walnuts and bread crumbs in a food processor; process until finely ground but mixture is still light and airy. Spread into a shallow pan and set aside.
  • Beat eggs and water together in a shallow bowl. Spread flour on a shallow plate. Line a baking sheet with parchment paper.
  • Dip olives, a few at a time, into the beaten eggs. Roll in flour, then dip again into the beaten eggs. Let excess egg drip off the olives, then roll in the walnut mixture. Transfer to the lined baking sheet. Repeat until all the olives are coated with the walnut mixture. Refrigerate for at least 2 hours before frying.
  • Heat oil in a deep-fryer or large saucepan to 360 degrees F (180 degrees C). Lower 12 olives into the oil and fry until coating is golden, about 45 seconds. Drain briefly on paper towels. Repeat with remaining olives. Serve warm.

Nutrition Facts : Calories 50.5 calories, Carbohydrate 2.2 g, Cholesterol 7.8 mg, Fat 4.4 g, Fiber 0.3 g, Protein 1 g, SaturatedFat 0.5 g, Sodium 138.2 mg, Sugar 0.1 g

RED PEPPERS AND ONIONS SAUTEED IN OLIVE OIL



Red Peppers and Onions Sauteed in Olive Oil image

So good! And versitile--top pasta, hot dogs, hamburgers, steak, chicken, pizza, you name it with this! Orange and green peppers are great, too--use what you have, or which ever color you like best!

Provided by JamesDeansGirl

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

1 red bell pepper, seeded and sliced in strips
1/2 yellow onions or 1/2 white sweet onion, sliced in strips
1/2 clove garlic, very finely chopped
2 -3 tablespoons extra virgin olive oil
1 dash white pepper or 1 dash black pepper, to taste
1 dash oregano, to taste
1 dash red pepper flakes, to taste
3 -4 leaves fresh basil, left whole

Steps:

  • In a large frying pan, gently heat the olive oil and garlic for about 60 seconds on a low flame.
  • Add the peppers and onions, basil, pepper, oregano, and pepper flakes.
  • Sautee until the the onions are soft and transparent, the peppers and basil"wilt", and the garlic is lightly golden, 10-15 minutes.
  • Serve hot.

Nutrition Facts : Calories 153.4, Fat 11.2, SaturatedFat 1.8, Sodium 8.7, Carbohydrate 17.5, Fiber 7.6, Sugar 4.4, Protein 3.5

DEEP FRIED STUFFED OLIVES



Deep Fried Stuffed Olives image

These scrumptious deep fried stuffed olives are a bar snack that can't be beat. Recipe courtesy Chuck Hughes

Provided by Chuck Hughes

Categories     Veal

Time 1h40m

Yield 24 olives

Number Of Ingredients 16

24 large pitted green olives
1/2 cup flour
1 cup fine breadcrumbs
2 eggs, beaten
1 cup olive oil
salt and pepper
2 tablespoons unsalted butter
1 shallot, diced
1 lb ground veal
salt and pepper
1/2 cup veal stock
1/4 cup grated parmesan cheese
1/4 cup chopped fresh parsley
2 tablespoons breadcrumbs
1 egg, beaten
1/4 lb gorgonzola, crumbled

Steps:

  • For the olives:.
  • Place the olives in a bowl and cover over with water. While preparing the stuffings, let them soak about 30 minutes to remove the excess salt. Drain the water, rinse the olives and dry completely with a paper towel.
  • For the stuffings:.
  • In a skillet, melt the butter over medium heat and cook the shallots. Add the ground veal, sprinkle with salt and pepper and cook about 5 minutes. Add the veal stock and continue to cook over medium heat until the liquid evaporates, about 10 minutes.
  • Remove from the heat and let cool slightly. Transfer the veal mixture to a bowl. Add the Parmesan, parsley, breadcrumbs and egg. Sprinkle with salt and pepper. Mix together and set aside.
  • To assemble:.
  • Starting from the end (opposite the hole on top), cut the olive away from the pit in a spiral, as if you're peeling an apple. The olive will coil. Place the olive meat in a bowl.
  • Pinch a bit of the veal mixture between your thumb and forefinger and roll into a small ball. Shape the olive meat from half the olives around the filling, so the olive regains its original shape. Place on a baking tray, cover with plastic wrap and set aside. Proceed the same way for remaining olives and the gorgonzola cheese.
  • Coat the olives lightly in flour, eggs and breadcrumbs. To avoid the stuffing from seeping out, repeat the process twice to get a thick breading. Set aside.
  • Pour the olive oil into a medium frying pan and heat until the oil bubbles. Fry the olives until the breading is golden brown, about 1 1/2 minutes. Remove with a slotted spoon, drain on paper towels and season with salt and pepper. Serve the olives while warm.
  • Cook's Notes:.
  • You can try other fillings like feta or smooth goat cheese mixed with lemon zest, garlic and basil. You can also add crushed pine nuts to the cheese or meat mixture.
  • For a vegetarian version, try chickpea in puree, basil, olive oil and lemon or orange zests.

Nutrition Facts : Calories 178.2, Fat 13.8, SaturatedFat 3.7, Cholesterol 45.8, Sodium 148.8, Carbohydrate 6.5, Fiber 0.3, Sugar 0.4, Protein 6.9

PAN-FRIED PADRóN PEPPERS



Pan-Fried Padrón Peppers image

Rare and exotic Spanish Padrón peppers are only in season for a few weeks but it's worth scooping some of them up to enjoy their fascinating genetic oddity-only one out of every dozen or so peppers is spicy! Serve these pan-fried beauties alongside some garlic mayonnaise or with fried eggs so you can dip them in the yolks.

Provided by Chef John

Categories     Chile Pepper Recipes

Time 5m

Yield 2

Number Of Ingredients 3

½ pound fresh Padrón peppers
1 tablespoon olive oil
⅛ teaspoon fleur de sel (sea salt), or to taste

Steps:

  • Rinse peppers and tap off most of the water.
  • Heat olive oil in a heavy-duty sauté pan over high heat. Add peppers; they will crackle and steam as they blister. Cook until peppers start to brown and deflate, 2 to 4 minutes.
  • Transfer to a serving plate and drizzle any olive oil from the pan over top.

Nutrition Facts : Calories 105.1 calories, Carbohydrate 10.7 g, Fat 7 g, Fiber 1.7 g, Protein 2.3 g, SaturatedFat 1 g, Sodium 118.1 mg

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