Fried green peppers

I’ve enjoyed this unpretentious dish as tapas before in Bonn, and although these tiny green peppers are one of the cheapest vegetables around, especially now that they’re in season, I hadn’t gotten around to making them.

Well last night I finally did. They turned out lovely and as tasty as I remember them. And the beauty of it is that they are so simple to make. Just wash them, pat them dry, and fry them in medium hot olive oil. Just a few at a time so that the frying temperature remains constant. Let them drain for a few minutes then sprinkle with sea salt, and that’s it. No fuss, no muss.

Fried peppers Korean dish

They were labeled “pimientos semi-picante” – but I have yet to bite into one that is even close to being mildly picante. They were all delectably sweet and made a lovely starter.

These peppers remind me of the equally tiny green peppers called “shishitou” (short for shishi tougarashi しし唐辛子, shishi = tiger cub; tougarashi = chili pepper) in Japan, often included in tempura and yakitori.  Brilliant idea — perhaps I’ll make tempura with the rest. And who knows, I might encounter a mildly fiery one.

Green peppers unfried.jpg

Ahhh… the excitement of gustatory Russian Roulette with a bag of semi-picante peppers….

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