There is a Galician saying, ‘Os pimientos de Padrón, uns pican e outros non’, that roughly translates as ‘some Padrón peppers are hot, some are not’. These little peppers look deceptively like diminutive green capsicums. They are deep-fried and served with
Fill a deep-fryer or large heavy-based saucepan one-third full of oil and heat to 180°C (350°F), or until a cube of bread dropped in the oil browns in 15 seconds.
Wipe the peppers clean with a damp cloth. Carefully drop them into the hot oil, in batches, and fry for a minute or so. When done, the smell of hot pepper should fill the air and you will hear a popping sound.
Remove the peppers from the oil and drain on paper towel. Serve on a warm plate and sprinkle over some sea salt flakes.
© 2007 All rights reserved. Published by Murdoch Books.