Tempura Fried Shishito Peppers

Shishito Peppers are mild and easy to eat with almost no heat, BUT BE WARNED! They are sometimes Calle “1 in 10” Peppers because one in ten of them are Holy Molly Hot.

Make a drinking game out of it: the person who gets the hot one must finish their beer ? (they’ll want to anyway)

This is a heartier tempura batter than most, but I wanted it to be slightly more dense.

Ingredients

  1. 1 pound Shishito Peppers
  2. 1 cup flour
  3. 1/4 cup corn meal
  4. 1/2 cup corn starch
  5. 1 tsp baking powder
  6. 3 tsp salt
  7. 12 oz light beer
  8. 1 quart sunflower oil (or other cooking oil)

Steps

  1. Pour oil into a large rimmed cast iron pan and heat. I like sunflower ? oil because of it’s high (450•) smoking point and neutral flavor, but any oil will do. Just get it hot as possible without any popping or smoking.

  2. Mix flour, corn meal, corn starch, baking powder, and salt into a large mixing bowl, pour in beer and incorporate into a batter

  3. Dip peppers in batter and fry them in oil until golden brown. I did batches of 8 to keep them manageable. The peppers will float, so keep tings ready to flip them over and cook both sides

  4. Using tongs, shake off, place them on a paper towel covered baking sheet to cool, and sprinkle with salt ? immediately.

  5. WOW! You just made an elevated appetizer or crispy snack to share with your friends! They must love you! Consider serving with Sriracha to dip 🙂

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