LindySez | Recipes

  • About/Contact
  • Recipes
  • Tips & Techniques
  • Subscribe
menu icon
go to homepage
  • About/Contact
  • Recipes
  • Tips & Techniques
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • About/Contact
    • Recipes
    • Tips & Techniques
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Appetizers » Pan Fried Padron or Shishito Peppers

    Pan Fried Padron or Shishito Peppers

    Published: Nov 12, 2013 · Modified: Nov 14, 2022 by Linda Baker · This post may contain affiliate links

    • Facebook
    • Twitter
    Jump to Recipe Print Recipe

    Next time you want a snack, do what they do in Spain. Prepare these simple tasty Pan Fried Padron or Shishito peppers. Better than chips.

    Spicy browned shishito peppers ready to be consumed.
    Simple and delicious shishito peppers.

    The story behind Pan-Fried Padron or Shishito Peppers

    Padron peppers have been used in Spanish tapas for years. But now there's a new kid in town. The Shishito. Are they the same pepper? No, not really. But they are darn close and I think they can be used interchangeably. Especially for this preparation.

    Cooking Pardon or Shishito peppers is simple and delicious

    What's the difference between a Padron and a Shishito?

    Both peppers are long, slender, and thin-skinned.

    Both of them are generally mild, with Padron having a bit more spiciness throughout a batch, but still, neither one is overly hot.

    As a matter of fact, I can safely say I have not had a "hot" one in any of the batches of peppers I have consumed, either at home or in a restaurant.

    Padron, the Spanish version shows heat in about 1 in 20, with Shishito, the Japanese version claims heat in 1 in 10.

    I've probably eaten at least 200 and haven't gone, "Wow, that was hot."

    Yet.

    But they are tasty!

    Where to find Shishito or Pardon Peppers?

     Many farmer's markets carry them, at least here in Sonoma County, during the summer months. Some smaller or fine food markets with good produce sections will carry them when they are in season, but they are so easy to grow yourself that there is no reason not too. They grow very well in containers and a couple of plants will give you enough peppers to satisfy your pepper cravings. While some purists might insist they can tell the difference between them, I grew both this past summer and mixed and matched them as they became ripe noticing little difference in taste or texture.

    Padron or Shishito

     Everything you need to prepare Pan Fried Padron or Shishito Peppers

    Cooking the peppers

    Cooking Padron or Shishito peppers is simple. Heat a pan over medium-high heat (this is a great time to use that cast iron skillet); add some olive oil, then add the peppers. Step back as they will sizzle and splatter. That's what happens when you add something that contains water to hot oil, old rule of thumb, we all know it…oil and water don't mix. But they do fry, so add the peppers carefully, and toss them using some tongs or by tossing them in the pan like a pro, then when they are nice and blistered and browned and collapsed, turn off the heat and squeeze some fresh lime juice over the top then sprinkle them generously with salt, preferably kosher or fleur del sel.

    Grab an end and eat them right up to that end cap and stem, seeds and all.

    So next time you crave a snack, put down the chips and have a bowl of Pan Fried Padron or Shishito peppers instead.

    Spicy browned shishito peppers ready to be consumed.

    Pan Fried Padron or Shishito Peppers

    LindySez
    Next time you want a snack, do what they do in Spain. Prepare these simple tasty Pan Fried Padron or Shishito peppers
    4 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 2 minutes mins
    Cook Time 5 minutes mins
    Total Time 7 minutes mins
    Course Appetizer, Desserts & Snacks, Vegetables
    Cuisine American
    Servings 2 servings
    Calories 70 kcal
    Prevent your screen from going dark

    Ingredients
      

    • Fresh Padron or Shishito peppers as many as you like or can get
    • Extra Virgin Olive Oil as needed
    • 1 lime
    • Kosher or Fleur de Sel salt

    Instructions
     

    • Heat a large heavy skillet over medium-high heat. Add the oil, when the oil is hot, step back and add the peppers ( there will be splatter, you can try and use a splatter guard here, but I don't find them all that effective and just plan to have to wipe my stove afterward ). Toss the peppers using tongs until well browned, blistered and soft. Remove from the heat and squeeze the lime juice over the top, give them a good toss. Sprinkle them generously with salt. Serve warm.

    Nutrition

    Serving: 1gCalories: 70kcalCarbohydrates: 13gProtein: 2gFat: 3gSaturated Fat: 3gPolyunsaturated Fat: 2gSodium: 537mgFiber: 2g
    Keyword friend peppers, mild peppers, spicy snack
    Tried this recipe?Let us know how it was!
    « Roasted Pork Chili Verde with a Smoky Twist
    Baked Chermoula Halibut with Couscous »

    Comments

    1. Elle says

      March 15, 2014 at 7:15 am

      Hubby loves peppers, but like Cher I'm usually at a loss, not only with the choices but what the heck to do with them. E-hugs to you Linda.

      Reply
    2. Cher says

      March 13, 2014 at 5:19 pm

      These are amazing and I am going to look for the peppers here. This would be a fabulous snack! You are awesome ~ and it is because of you that I am a HUGE fan of Quinoa! Thanks, Linda!

      Reply
      • LindySez says

        March 13, 2014 at 7:23 pm

        Oh Cher, that makes me so happy, that maybe I demystified something for you and now you are a fan...it's so intimidating sometimes to go to the store and see all the choices and think, now, what do I do with THAT! These peppers are very easy to grow in pots, just need a sunny location, soil and water. If you can, grow them yourself. They will give you a summer full of peppery fun eating. Cheers ~ Lindy

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Hi, I'm Lindy.

    Welcome to LindySez! I'm Lindy, a self-taught home chef with a passion for helping others feel confident in the kitchen. I believe cooking should be approachable, fun, and above all, delicious!

    My mission is to guide anyone—whether you grew up on fast food or rarely cooked at home—to create amazing meals with ease. Through simple recipes and practical tips, I’ll show you how to turn everyday ingredients into flavorful dishes.

    Cooking doesn’t have to be intimidating—let’s make it enjoyable together!

    More about me →

    Popular

    • Mexican 3-Bean Salad in a white bowl.
      Low-Fat Spicy Mexican Style 3-Bean Salad
    • A hot dog dressed in chili sauce.
      The Best Hormel Chili No Beans Copycat Recipe
    • Slow cooked in the oven spaghetti sauce on noodles with basil.
      Slow Cooked Oven Baked Spaghetti Sauce
    • A sliced loaf of quick no knead crusty rye bread.
      A Quick No Knead Crusty Rye Bread
    • A tasty plate of ribs.
      Tender Oven-Baked Ribs with Quick Grill Finish
    • Lemons, tomato halves, and a red towel enhance this picture of Tabouleh Salad.
      The Best Tabbouleh (Tabouli)Salad Recipe
    • German Braised Rabbit served with sides.
      Hasenpfeffer (German Style Wine Braised Rabbit)
    • A skillet and a plate with some fried mashed potato cakes on them.
      Easy Crispy Pan-Fried Mashed Potato Cakes
    • A white bowl filled with Spicy Crab Noodles.
      Spicy Crab Noodles
    • Sole being served on a gold rimmed plate with a light shrimp sauce on it. along with chives.
      Sole with a Light Creamy Shrimp Sauce

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2024 Lindy Sez