ITALIAN FRIED PEPPERS
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
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
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
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
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
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
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
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
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
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
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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