Cooking Time
5 minutes
Season
Summer
Autumn
Dietary
Dairy Free
Gluten Free
Vegan
Vegetarian
Information:
Fried Shishito Peppers are one of the best thing about summer for us. After discovering them whilst working in Australia, they have been a permanent fixture of our summer production and our lunch table. Sweet, smoky and salty, they are moorish, only take 5-10 minutes to make and often don't make it out of the hot pan. They are an excellent alternative to the spanish padron peppers and have no spice to them at all.
Ingredients:
- Shishito peppers, any amount
- Olive oil, for frying
- Soy sauce (ideally light soy sauce), to taste
Method:
- Place your Shishito's into a frying pan with a small amount of oil. Turn the heat up to high.
- Fry the shishisto peppers on high heat for 5-10 minutes, until their skins start to soften, blister and blacken. This can get rather smokey, so keep your extractor fan on.
- Once softened and charred, sprinkle light soy sauce to taste over the peppers.
- Serve hot and enjoy as an appetizer. The peppers can be eaten all the way down to the stem, including the seeds which are immature when the peppers are green.
© 2026 - Oakcroft Organics
Powered by
