Tempura Fried Shishito Peppers
Think of this recipe as a Japanese version of jalapeno poppers:
Ingredients
- 1 cup of flour
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups of seltzer water
- 1 lb shishito peppers
- Canola oil
Directions
- Combine the dry ingredients and mix thoroughly. Add the seltzer water while gentle stirring. Do not over mix.
- Add canola oil to pan, providing about 1 inch of oil. Heat over medium-high heat until the oil is very hot (drop a bit of the batter into the oil – it should immediately turn a golden brown color and start to float to the top of the oil).
- Dunk the peppers into the batter, letting the excess batter drip back into the bowl. Add the battered peppers to the oil and fry until golden brown, turning halfway through cooking. Depending on the size of your pan, you may need to cook the peppers in batches. (Don’t crowd the pan: it will immediately lower the temperature of the oil and will result in a soggy, not crisp, crust.)
- Drain on a paper towels and sprinkle with kosher salt or Maldon salt while still hot.
- Serve very hot with lemon or lime wedges on the side.
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