Melbourne Food & Wine
Melbourne Food & Wine
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Recipes
MoVida Piquillo Peppers
Chef: Frank Camorra
View other recipes that are: movida spanish
Ingredients and Method
- 24 piquillo peppers
- one quantity ajoarriero, cooked and slightly chilled
- 150g (51/2 oz) plain (all-purpose) flour
- 2 eggs, lightly beaten
- 300g (101/2 oz) panko breadcrumbs
- olive oil, for deep-frying
- sea salt flakes, to sprinkle
- Drain the peppers on paper towel. Carefully spoon a little of the ajoarriero mix into each pepper. Take care not to split the sides and gently pack the mix as you go.
- Fill with enough mixture to form a smooth top that is even with the edges of the peppers.
- Dip the stuffed peppers in the flour, then dip them in the beaten egg (allowing the excess egg to drip off) and roll them in the breadcrumbs.
- Fill a large heavy-based saucepan one-third full of oil and heat to 180°C (350°F), or until a cube of bread dropped into the oil browns in 15 seconds. Deep-fry the peppers for 2–3 minutes, or until golden brown. Drain on crumpled paper towel then sprinkle with a little sea salt and serve hot.
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