Diary of a Foodie

Flash-Fried Shishito Peppers with Sea Salt

Diary of a Foodie: Season Two: North Carolina: BBQ and Beyond

  • Active Time:10 min
  • Start to Finish:20 min
January 2008
  • 3/4 pound shishito peppers, stems attached but any leaves removed
  • 4 to 6 cups corn oil
  • Fine sea salt to taste
  • Equipment:

    a deep-fat thermometer
  • Rinse peppers, then dry thoroughly.
  • Heat oil in a wide 6-quart heavy pot over medium heat until it registers 375ºF on thermometer. Fry peppers in 3 batches (use caution; moisture in peppers will cause hot oil to spatter) until they just begin to color, 45 seconds to 1 minute. Transfer with a slotted spoon to paper towels to drain. Return oil to 375ºF between batches. Season peppers with sea salt and serve immediately.
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