Stuffed Padrón Peppers
Padron peppers are bright green peppers that come from Padrón in Galicia, in the northwest part of Spain. This recipe from Casa Brindisa is super simple to make, requiring little prep and just five minutes of cooking. Some of the ingredients in this recipe are even available at Brindisa’s on-line shop.
- Preheat oil, either in a fryer or in a pan to 180 degrees.
- Cut the tops of the Padrón peppers and delicately remove the seeds.
- Dice the cheese in small cubes and stuff inside of the peppers and place to one side In a large mixing bowl combine the sparkling water, plain flour and the pinch of fine salt.
- Mix together to ensure there are no lumps
- Lightly coat the Padrón peppers with a dusting of extra flour, the dip into the tempura batter. Make sure the pepper is completely coated to avoid the cheese from bursting out when fried.
- Deep-fry the stuffed and battered Padrón peppers at 180 degrees for around 2-3 minutes, until the batter puffs up and becomes crispy and golden.
- Serve and eat immediately with a liberal pinch of smoked Maldon sea salt and paprika.
- Preparation time:
- 20 min
- Cooking time:
- 5 min.
- Olive oil or vegetable oil for frying
- 8 Padrón peppers (medium size)
- 40g San Simon cheese (alternatively you can use goats‘ curd)
- 125ml sparkling water
- 75g plain flour plus a little bit of extra flour
- Pinch of fine salt
- Pinch of smoked Maldon salt
- Pinch of paprika
Estrella Galicia 1906 Reserva Especial
An elegant and perfectly balanced lager.
Available from Wholefoods.