Fried Padrón Peppers

Padron peppers and rock salt

Rob Whitrow/Getty Images

  • Total: 15 mins
  • Prep: 5 mins
  • Cook: 10 mins
  • Yield: 4 servings

Tiny padrón peppers (also known as Pimientos de Padrón Fritos) from Galicia are fried and sprinkled with coarse salt. This is a simple and easy tapas recipe that is popular all over Spain with tourists and locals alike.


  • 2/3 to 1 pound fresh padrón peppers
  • 2 cups (1/2 liter) virgin olive oil
  • Coarse salt

Steps to Make It

  1. Rinse the peppers under cold water and dry thoroughly. Leave the stems on the peppers.

  2. Pour about 2 cups of olive oil into a 10-inch frying pan and heat on medium. When the oil is hot, place some of the whole peppers into the pan and fry for 2-3 minutes, making sure to cook on both sides. Continue to fry the peppers in batches and drain on paper towels.

  3. Sprinkle fried peppers with coarse salt and serve warm.