Fried Peppers and Okra

by on August 7, 2012

Start with a hot pan and a tablespoon or so of some good olive oil to coat the pan.
Add fresh padrone, pepperoncini, shishito peppers  and/or young okra and stir-fry until the skins are nicely blistered.
Toss with your best salt and serve warm with a crisp, dry white wine.

by Colby Eierman

Carol Carimi Acutt

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