Smoky, tender on the inside, and lightly crispy on the outside, they’re perfect as a side dish or appetizer—especially during summer grilling season.
Ingredients
- 10–15 long red peppers
- Salt (to taste)
- 4 eggs
- 3/4 cup all-purpose flour
- 2 tablespoons oil (plus more for frying)
- 2 tablespoons grated Parmesan cheese (or white cheese)
Instructions:
- Wash the peppers and roast them on a grill until the skins are charred. Remove, peel off the skin, and discard the seeds.
- Lightly salt the peeled peppers to taste.
- Dredge each pepper in flour, then dip into beaten eggs.
- Heat oil in a pan and fry the peppers for about 10 minutes, turning until golden on all sides.
- Remove and place on a plate. While still hot, sprinkle with Parmesan or white cheese. Serve warm.
