Italian Fried Peppers (Friggitelli)

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Italian Fried Peppers (Friggitelli)

Get ready to transport your taste buds straight to the sun-drenched streets of Italy with this mouthwatering recipe for Friggitelli Peppers! These golden, crispy, and incredibly flavorful peppers are not just a side dish – they're a culinary experience that will transform your everyday meals into a Mediterranean feast. Whether you're looking to impress dinner guests or simply craving a taste of authentic Italian cuisine, these fried peppers are about to become your new obsession.

Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Italian
Serves: 4 servings

Ingredients

  1. 500g friggitelli peppers
  2. 3 tablespoons olive oil
  3. 2 cloves garlic, minced
  4. Salt and pepper to taste
  5. Fresh basil for garnish

Instructions

  1. Wash the friggitelli peppers thoroughly under cold running water. Pat them dry completely with clean kitchen paper towels to ensure crisp frying.
  2. Trim the stems of the peppers, removing any blemishes or tough parts. If desired, remove seeds for a milder flavor, though traditional preparation typically keeps seeds intact.
  3. Heat olive oil in a large, wide skillet over medium-high heat. The pan should be large enough to allow peppers to cook in a single layer without overcrowding.
  4. Add minced garlic to the hot oil and sauté for 30-45 seconds until fragrant, being careful not to brown the garlic, which can make it bitter.
  5. Carefully add the prepared friggitelli peppers to the skillet. Arrange them in a single layer to ensure even cooking and proper caramelization.
  6. Cook the peppers for approximately 4-5 minutes on each side, turning them gently with tongs to achieve a beautiful golden-brown color and slight charring.
  7. Season generously with salt and freshly ground black pepper during the cooking process, adjusting to taste.
  8. Once peppers are tender and have developed a rich, slightly blistered exterior, remove from heat.
  9. Transfer the fried peppers to a serving platter, allowing excess oil to drain slightly.
  10. Garnish with fresh torn basil leaves just before serving to add a fragrant, aromatic finish.
  11. Serve immediately while hot, either as a side dish or appetizer. These peppers are best enjoyed warm and can be paired with crusty bread or as a complement to grilled meats.

Tips

  1. Drying is Key: Ensure your peppers are completely dry before frying to achieve that perfect crispy exterior and prevent oil splattering.
  2. Choose the Right Pan: Use a large, wide skillet that allows peppers to cook in a single layer for even caramelization.
  3. Watch the Garlic: Sauté garlic briefly to release flavor without burning – burnt garlic can make the entire dish bitter.
  4. Temperature Control: Maintain a medium-high heat to get that beautiful golden-brown color without burning the peppers.
  5. Don't Overcrowd: Cook peppers in batches if necessary to ensure they have enough space to fry properly.
  6. Fresh is Best: Use fresh basil for garnishing to add a bright, aromatic finish to the dish.
  7. Serve Immediately: These peppers are at their absolute best when served hot and fresh from the pan.Pro Tip: For an extra flavor boost, try adding a sprinkle of red pepper flakes or a splash of good quality balsamic vinegar just before serving!

Nutrition Facts

Calories: 90kcal

Carbohydrates: 6g

Protein: 2g

Fat: 7g

Saturated Fat: 1g

Cholesterol: 0mg

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