Deep Fried Paprika Padron Peppers
Padron peppers are usually fried in oil with salt and they taste amazing. This is a sort of tempura treatment of them so you get the additional bonus of a nice crunch at the same time as having that wonderful Padron taste inside.
Makes a really simple tasty starter.
1 pack of Padron Peppers many supermarkets now stock them in season!
1 litre of sunflower/vegetable oil
3 tablespoons of polenta or semolina
1 cup of plain flour
1/2 a cup of corn flour
1. Wash the peppers then drain off any excess water, place them in a bowl and dust them with flour.
2. Heat the oil in a large deep frying pan/wok or saucepan.
3. In another bowl pour in flour, corn flour, polenta, sprinkle of salt, pepper and paprika.
4. Pour in a little water at a time and whisk with a fork. Pour in water until the mixture is liquid but still a little thick like a pancake mix.
5. Dip a pepper in the batter and deep fry in the oil (how many peppers you can cook at once depends on the size of the pan. A large one should take up to 5 at a time.)
6. Take the peppers out once skin starts to blister or batter is nice, crisp and golden.
7. Drain on some kitchen paper, then fry the next batch.
8. Place on a plate drizzle over some extra virgin olive oil and sprinkle with some plain or smoked paprika. Serve with garlic or lemon mayonnaise.