Fried Padron peppers with garlic, nuts and balsamic vinegar can be cooked in a pan, or fry in vegetable oil in a deep fat fryer. Padron peppers are served like tapas: with wine, bread, and the famous Pata Negro ham. How to cook Padron peppers? I offer you my recipe for this wonderful Spanish fried pepper appetizer that will decorate any holiday table.
Finely chop the dill. Pour the olive oil into a glass bowl, add salt, and pepper. Add the finely chopped garlic clove and chopped dill. Add 2 tablespoons of balsamic vinegar. Stir the sauce, leave to brew.
Coarsely chop the nuts, fry in a frying pan without oil until golden brown.
Heat the frying oil to 170-180 C.
Important! Pierce each pepper with a toothpick or with a knife.
Fry the peppers in hot oil until the skin whitens. Remove the fried peppers on a paper towel. Cover the peppers with cling film for 5-7 minutes. Peel the peppers.
Put the peppers on a serving plate, pour sauce, and sprinkle with roasted nuts.
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Fried Padron peppers with garlic, nuts and balsamic vinegar
Chop the dill and garlic. Mix the olive oil with dill and garlic, add salt, and pepper. Add 2 tbsp of balsamic vinegar. Stir, leave to brew.
Coarsely chop the nuts, fry until golden brown.
Heat the frying oil to 170-180 C.
Pierce each pepper with a toothpick.
Fry the peppers until the skin whitens. Remove on a paper towel. Cover the peppers with cling film for 5-7 minutes. Peel the peppers.
Put the peppers on a serving plate, pour sauce, and sprinkle with roasted nuts.
