Fritos de Pimiento

Fleshy peppers stuffed with a juicy filling, encased in a golden crust that cracks under the tooth. The smell of fried pepper mingles with smoky paprika for a rustic and powerful result.

• Prep time: 30 min
• Cook time: 20 min
• Difficulty: Medium
• Calories: 1284
• Protein: 21 g
• Carbs: 31 g
• Fat: 117 g

Ingredients

• 4 piece Green bell pepper ( whole and hollowed )
• 300 g Ground pork ( fresh )
• 1 piece Onion ( finely chopped )
• 2 piece Garlic ( minced )
• 1 tsp Smoked paprika
• 0.5 piece Parsley ( chopped bunch )
• 2 piece Egg ( beaten )
• 100 g Wheat flour
• 1000 ml Peanut oil ( for frying )
• 1 pinch Fleur de sel
• 8 piece Piquillo peppers ( drained and patted dry )

Instructions

1. Preparing peppers and pimientos

   Wash the green peppers. Cut the tops and remove the seeds. Drain the Piquillo peppers and pat them dry thoroughly with paper towels so the breading adheres well.

2. Searing the stuffing

   Chop the onion and garlic. In a pan with a drizzle of oil, sweat the onion, then add the ground pork. Increase the heat to brown the meat. Add the smoked paprika and chopped parsley. The meat should be cooked but remain tender.

3. Stuffing the vegetables

   Using a small spoon, pack the stuffing inside the green peppers and the Piquillo peppers. Do not force too much to avoid tearing the skin, especially that of the Piquillo peppers which is thinner.

4. Spanish-style breading

   Beat the eggs in a bowl. Dredge each pepper and pimiento in flour, then in the beaten egg. The flour must adhere well so the egg forms a protective shell during cooking.

5. Frying and browning

   Heat the peanut oil in a sauté pan. Place the vegetables when the oil shimmers. Brown on all sides. Note that the Piquillo peppers brown faster than the green peppers. Drain on paper towels and season with salt.

Chef's tips

• If the pepper is too large, steam it for 5 minutes beforehand to ensure it's tender after frying.
• The oil must not smoke, otherwise the egg will burn before the pepper is cooked.
• Use toothpicks to hold the top in place if you want a closed presentation.

Storage

Store in the fridge for 48 hours. Reheat in a hot oven (180°C) to restore the crispness of the breading.