Fried Peppers with Feta Dip

These Crispy Fried Peppers with Feta Dip is a simple, 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, which taste great! The beauty of this recipe is that you can make it in about 30 minutes. The only thing you need to ensure 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.

Serves: 4

INGREDIENTS

• For the Peppers:

  • 14 roasted and peeled gypsy peppers (can be substituted with 4 bell peppers, roasted, peeled, and sliced into 2-inch wide strips)

  • 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, more if needed

  • Salt, to taste

  • Freshly ground black pepper, to taste

• 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, to taste

INSTRUCTIONS

Begin by preparing the feta dip: In a small bowl, combine the feta crumbs, yogurt, mixed herbs, lemon zest, and minced garlic. Season with freshly ground black pepper to taste. Set aside or refrigerate until needed, best used within 5 days.

Set up a frying station by arranging three shallow bowls: the first with flour mixed with about 3/4 teaspoon of salt; the second with a whisked egg combined with 1 tablespoon of water and a small pinch of salt; and the third with panko mixed with chopped herbs.

Prepare for frying by patting the peppers dry with paper towels. Place them close to the flour bowl. Place a baking sheet with paper towels near your frying area.

Heat 1/4 cup of oil in a large frying pan over medium heat until hot and shimmering. Dredge each pepper in flour, then dip into the egg mixture, and then coat in the panko mixture. Fry the peppers in batches to ensure they do not overcrowd the pan, adding more oil as needed. Each batch should be fried until both sides are crispy and golden brown, about a minute per side.

Transfer the fried peppers to the lined baking sheet to remove the excess oil. Serve immediately with the prepared feta dip on the side.