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Antony Worrall Thompson
Antony Worrall Thompson from Worrall Thompson
Tasty little peppers that pack a big punch! Serve Antony Worrall Thompson's recipe as a fiery side dish or canapé
 

Fried mini peppers

Method
 
1. Heat the olive oil in a frying pan over a high heat on the hob. Test the temperature by placing one of the peppers in the oil. If it sizzles immediately, then the oil is at the correct temperature.

2. Add a handful of peppers to the pan, being careful not to get splashed if the oil spits.

3. Fry for a few minutes until lightly browned and then remove from pan. Place on paper towel to drain off any excess oil. Repeat with the remaining chillies.

4. Lightly salt to taste and serve hot.

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easy
 
Serves: 4
quickcook
Prep: 2 min
Cook: 3 min
 
 

Ingredients

Ingredients

olive oil for shallow frying (fill pan about 1cm deep)
2 generous handfuls of Pimentos Padron peppers (or any mild chilli pepper)
salt for sprinkling
 

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