Fried Padrón Peppers Recipe

Padron Peppers and rock salt
Padron Peppers and rock salt. Getty Images/Rob Whitrow
  • 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.

What You'll Need

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

How 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.
    Nutritional Guidelines (per serving)
    Calories 994
    Total Fat 108 g
    Saturated Fat 15 g
    Unsaturated Fat 79 g
    Cholesterol 0 mg
    Sodium 79 mg
    Carbohydrates 11 g
    Dietary Fiber 1 g
    Protein 0 g
    (The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)