Thanks to Luis and Christie for these padron peppers from their ranch. Luis makes them with pimenton and truffle oil which is delicious! They are also good fried with the cornmeal and pimenton. I had fried green tomatoes on my mind when I made these peppers.
6 cups of baby padron peppers
1 cup cornmeal, finely ground
1/4 teaspoons pimenton, spanish smoked paprika
Sea salt and freshly ground pepper
1 cup canola oil
1. Heat oil in 10″ skillet.
2. In a medium bowl beat the two eggs and set aside. In another medium bowl stir together the cornmeal, pimenton, salt and pepper.
3. Test the oil by frying a pepper. When it browns rapidly the oil is ready.
4. Taking about two cups of the peppers at a time, dip them in the beaten eggs and then into the cornmeal mixture. Fry the peppers in the skillet until cornmeal and peppers are golden brown, 2-3 minutes.