Peperoncini in Frittura (Batter-Fried Chiles)
This Italian recipe works with either bell or chile peppers. Interestingly, I’ve had a very similar recipe to this in India. Chickpea flour is substituted for the wheat flour in that recipe–see the recipe for Pakoras, below.
6 New Mexican chiles, roasted, peeled, seeds and stems removed, cut into strips
½ cup olive oil
Salt and freshly ground pepper to taste
1 cup flour
1 egg, beaten
1 cup olive oil
Arrange the chile strips in a serving dish and baste them with olive oil. Season with salt and pepper. Let them sit for a time, then drain off the excess oil. Place the flour in a shallow dish and the egg in a shallow bowl. Dredge the strips in the flour and then in beaten egg. Fry them, a few at a time, in the oil in a skillet. Drain on paper towels and serve.