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Finished Fried Italian Sweet Peppers with basil garnish on Platter.

Fried Italian Sweet Peppers

Michele
Fried Italian Sweet Peppers are the perfect, delicious accompaniment to so many things–Italian sausage, scrambled eggs, bruschetta, pasta, or, quite honestly, any fork headed for my mouth. Seriously, though, it is not summer without them. If you see them at the market, buy them, fry them, enjoy them, repeat!
4.80 from 5 votes
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Side Dish
Cuisine Italian
Servings 8 servings

Ingredients
  

  • Oil for frying, enough to cover bottom of pan + ¼” (See NOTE below.)
  • 2 pounds whole frying peppers (See NOTE below.)
  • Coarse sea salt
  • Fresh basil leaves, for garnish (optional)

Instructions
 

  • Gather all ingredients. Rinse the whole peppers in cold water and completely dry them with a paper towel before frying.
  • Add enough oil to a large pan with high sides or a Dutch oven to about ¼” depth. Heat it over medium-high heat.
  • Place the whole peppers in a single layer on the bottom of the pan and let them brown before turning. Brown on multiple sides and until tender. This will take about 15 to 20 minutes. Work in batches if necessary and do not overcrowd the pan! If you put too many peppers in the pan, the temperature of the oil will decrease and not allow moisture to dissipate, causing the peppers to steam, become extra-greasy, and/or not brown properly.
  • Transfer the fried peppers to a platter or bowl, then sprinkle them with coarse sea salt and (optional) fresh basil leaves. That’s it! Buon Appetito!

Notes

  • Use an oil with a neutral taste and a high smoke point for this pan-frying technique. I used avocado oil. Canola oil, peanut oil and vegetable oil are also good options. Of course, olive oil is always wonderful, but may cause more smoke in your kitchen than you would like. If you use olive oil, I suggest using regular olive oil and not extra-virgin.
  • If you prefer, remove the stems and all seeds and thinly slice the peppers prior to frying. Rinse the peppers in cold water after deseeding to remove any remaining seeds. Be sure to completely dry the peppers before adding them to the hot oil.
  • Do not overcrowd the pan! If you put too many peppers in the pan, the temperature of the oil will decrease and not allow moisture to dissipate, causing the peppers to steam, become extra-greasy, and/or not brown properly. Make the peppers in batches, if necessary.
  • The pepper skins may crack during the frying process and this is normal. In fact, many people prefer to peel off the skin before eating.
  • Leftover fried peppers should be stored in an airtight container and kept in the fridge. They will keep for about 1 week if stored properly.
 
Recipe by Mangia With Michele. Please visit my site for more great cooking inspiration!
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