Serves6
- Active Time:10 min
- Start to Finish:20 min
ADAPTED FROM ANDREA REUSING
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.
