Pimientos de Padrón

Fried Padrón Peppers


Preparation info

  • Difficulty


  • Media Racion


Appears in


By Frank Camorra and Richard Cornish

Published 2007

  • About

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 a little salt, both of which intensify their herbal sweetness. One in ten, however, is blisteringly hot. With the chances of crunching into a hot Padrón so high, eating a plate of these is a bit like playing vegetable Russian roulette. Apart from the excitement of the gamble, the milder Padróns have a beautiful intense flavour and a lovely texture, which is between firm and fried. They can be found in major metropolitan markets.


  • oil, for deep-frying
  • 200 g (7 oz) pimientos de Padrón
  • sea salt flakes, to sprinkle


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.