14 Jan Crispy fried Peppers with Feta Dip
These Crispy Fried Peppers with Feta Dip is such a simple and rustic, but incredibly flavorful appetizer. For this dish, I like using fresh gypsy peppers. They are sweet and delicious, and the size is perfect for one or two bites. I also used slices of jarred roasted bell peppers and they also taste great! The beauty of this recipe is that everything can be done in about 30 minutes. The only thing you need to make sure of is roasting and peeling your peppers ahead of time. No need to worry about that if you’re using jarred peppers that have already been peeled.
How to Roast and Peel Peppers
Roasting and Peeling Peppers is much easier that you might think. You just need to follow a few simple steps and the whole process will be smooth and fast.
- Preheat the oven to 475°F. The oven needs to be very hot to ensure quick and even cooking. Line the baking sheet with a silicone mat or foil. No need to grease anything with oil.
- Roast the peppers whole. Don’t core and seed the peppers before roasting, You can do all the cleaning after the peppers are roasted and cool enough to handle.
- Turn the peppers a few times. The roasting process can take from 20 to 35 minutes, depending on the size of the peppers. You want the skin dark and blistered; that will ensure easy peeling. Use the tongs to turn the peppers every 5 to 10 minutes. Until all sides are evenly dark.
- Create a steam effect. There is one easy and very effective way to peel any kind of peppers. When the peppers are already soft and nicely charred, remove them from the oven and palace in a glass or metal bowl. Cover the bowl with a tight lid, or plastic wrap and let the peppers cool down that way for about 15 minutes. The hot steam will circulate inside the covered bold creating a sauna effect that will loosen up the skin, making it very easy to peel.
You can store roasted peeled peppers in an airtight container in the refrigerator for up to 5 – 6 days. Happy cooking! I hope you’ll like these Crispy Fried Peppers with Feta Dip.
Crispy Fried Peppers with Feta Dip
For the Peppers:
- 14 roasted, and peeled gypsy peppers can be substituted with 4 bell peppers roasted, peeled, and sliced 2-inch wide.
- 3/4 cup all-purpose flour
- 1 large egg
- 1 cup panko bread crumbs
- 1 teaspoon chopped herbs (dill, mint, parsley, etc.)
- 1/2 cup neutral oil for frying
- freshly ground black pepper
For the Feta Dip:
- 3/4 cup feta crumbs
- 3 tablespoons plain greek yogurt
- 1 tablespoon minced herbs mint, cilantro, dill, tarragon etc
- 1 teaspoon grated lemon zest
- 1 clove garlic minced
- freshly ground black pepper
- In a small bowl, mix the feta, yogurt, herbs, lemon zest, and garlic. Season to taste with freshly ground black pepper. Set the mixture aside, or refrigerate until needed. Use it within 5 days.
- Before starting cooking peppers, create a simple frying station. For this, in one shallow bowl, mix the flour and a good pinch of salt, about 3/4 teaspoon. In a second bowl, whisk the egg with 1 tablespoon of water and a small pinch of salt. Lastly, spread the panko mixed with chopped herbs, on a medium plate. This set up will make the frying process fast and efficient.
- Pat dry the peppers with a paper towel and place close to the bowl of flour. Line a baking sheet with paper towels and place it near the frying pan.
- Heat 1/4 cup of oil in a large frying pan. When the oil is hot and shimmering, dip the peppers first in flour, then in egg mixture, and in panko. Then fry them in hot oil until both sides are crispy and golden brown. Add more oil if needed. Fry the peppers in batches and don't overcrowd the pan. Place them on a baking sheet lined with paper towels.
- Serve the peppers immediately, with the feta dip on the side.