• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
LindySez | Recipes
  • About/Contact
  • Recipes
  • Tips & Techniques
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

Home » Recipes » Pan Fried Padron or Shishito Peppers

Pan Fried Padron or Shishito Peppers

Published: Nov 12, 2013 · Modified: Jun 8, 2022 by LindySez · 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 mins
Cook Time 5 mins
Total Time 7 mins
Course Appetizer, Desserts & Snacks, Vegetables
Cuisine American
Servings 2 servings
Calories 70 kcal

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: 1gSodium: 537mgFiber: 2gCalories: 70kcalPolyunsaturated Fat: 2gSaturated Fat: 3gFat: 3gProtein: 2gCarbohydrates: 13g
Keyword friend peppers, mild peppers, spicy snack
Tried this recipe?Let us know how it was!
« Pretty Darn Good Chili Verde
Baked Chermoula Halibut with Couscous »

Reader Interactions

Comments

  1. Cher

    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

      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
  2. Elle

    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

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.

Primary Sidebar

Hi, I'm Lindy.

I am a home-trained chef who loves to cook and eat delicious food. As I like to say, "Life is too short to eat mediocre food". And I find too much food out there is mediocre. I don't think good food needs to be fussy, or difficult to prepare. Most of my recipes are fresh, quick, easy, and tasty while keeping both calories and fats in check. 

More about me →

Popular

  • Recipe for the Best Original Der Wienerschnitzel Chili Sauce
  • Easy Tagine of Pork with Sweet Potato and Preserved Lemon
  • Steamed Green Beans with Slivered Almonds
  • Slow Cooked Oven Baked Spaghetti Sauce
  • The Best Hormel Chili No Beans Copycat Recipe
  • Hasenpfeffer (German Style Wine Braised Rabbit)
  • Sole with a Light Creamy Shrimp Sauce
  • Easy Low-Fat Crab Enchiladas
  • The Best Chicken Vindaloo
  • Balsamic Marinated Tri-Tip Roast

Footer

↑ back to top

About

  • Privacy Policy
  • Disclaimer

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact

Copyright © 2020 Lindy Sez

 

Loading Comments...