Fried peppers are the perfect side dish for summer

Preparing pan-fried peppers is really simple. Let's discover together the recipe to make them as good as in Naples and serve them as a side dish!

Pan-fried peppers are a typical Neapolitan side dish . In fact, it is here that this tasty and rich dish has its roots and then spread to the rest of Italy with the name peperonata . The differences between these two dishes are in fact minimal, however they tend to maintain different names.

If you are wondering how to fry peppers, since this preparation is rather unusual, you are in the right place. To prepare this recipe, in fact, a few simple ingredients will be enough, if you want to prepare the Neapolitan version, the addition is very simple. Look and see!

How to make fried peppers recipe

1. Wash the peppers well under running water, then dry them with kitchen paper.
2. Cut them in half to remove the stem, seeds and internal white filaments, then cut them into chunks or strips.
3. In a rather large pan, heat plenty of oil and when it is hot, add the garlic clove and brown it.
4. When it is golden brown it means that the oil will also have flavoured. Add the peppers , stirring occasionally so that they brown on all sides and leave to cook for about 15-20 minutes on high heat. High heat is essential, this is the only way they are fried, if you lower the heat they will get bored.
5. After 15-20 minutes , when they are well coloured, you can also lower the heat and continue cooking until they are ready ( another 5 minutes will be enough).
6. Only lastly, season with salt and serve. Pan-fried peppers can be enjoyed both hot and cold.

The Neapolitan version of fried peppers includes the addition of black olives and capers during cooking. The recipe is identical to the one we illustrated previously, only with the addition of these two ingredients and, in this case, we also recommend being careful with the addition of salt .

And here is a video recipe identical to our preparation (apart from the doses), in this case the Neapolitan ones are prepared:

You can choose the version you prefer, more or less rich according to your tastes. For a lighter version you can also prepare the classic baked peppers .

How to make the variant of fried peppers in batter

You can also try making peppers fried in batter, crunchy and delicious. To prepare them you will need:

• 2 peppers
• 200 g of 00 flour
• 200 g of cold water
• salt to taste
• seed oil for frying to taste
• 1 teaspoon baking soda or instant yeast (optional)

1. Wash the peppers under running water and then dry them with a cloth.
2. Cut them into slices, removing the stalk, seeds and white filaments.
3. Prepare the batter by combining the flour and very cold water from the fridge in a bowl.
4. Mix well with a hand whisk to eliminate any lumps and complete with salt and, to taste, 1 teaspoon of bicarbonate of soda or instant yeast.
5. Dip the peppers in the batter and then throw them a few at a time into the previously heated seed oil.
6. Leave to fry for a few minutes , until they are golden brown, then drain with a slotted spoon on absorbent paper.
7. Proceed in this way with all the peppers in the batter and then, while still hot, serve on the table, adding a pinch of salt to taste.

Conservation

Since these peppers are not battered or breaded, they will keep for about 2 days in the refrigerator, inside a container with an airtight lid. Those in batter, however, should be consumed at the moment , when they are still hot. For both we do not recommend freezing in the freezer.