Fried Green Peperoncini with a Seychellois Twist

Ingredients

In this Seychellois adaptation, the traditional Italian fried green peperoncini is transformed by incorporating Seychellois spices such as cinnamon, cloves, and nutmeg into the batter. These spices add a warm and aromatic element to the dish, giving it a unique flavor profile that reflects the vibrant culinary traditions of the Seychelles. We alse have the original recipe for Peperoncini verdi fritti, so you can check it out.

• 12 green peperoncini peppers 12 green peperoncini peppers
• 1 cup (125g) all-purpose flour 1 cup (125g) all-purpose flour
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1 cup (240ml) cold water 1 cup (240ml) cold water
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 1g, 0g
• Carbohydrates (total, sugars): 40g, 2g
• Protein: 5g
• Fiber: 3g
• Salt: 0.6g

Preparation

1. 1.
   Rinse the green peperoncini peppers and pat them dry with a paper towel.
2. 2.
   In a mixing bowl, combine the all-purpose flour, ground cinnamon, ground cloves, ground nutmeg, salt, and black pepper.
3. 3.
   Gradually add the cold water to the dry ingredients, whisking until a smooth batter forms.
4. 4.
   Heat vegetable oil in a deep frying pan or pot over medium-high heat.
5. 5.
   Dip each green peperoncini pepper into the batter, ensuring it is evenly coated.
6. 6.
   Carefully place the coated peppers into the hot oil, frying them in batches until they turn golden brown and crispy.
7. 7.
   Remove the fried peppers from the oil using a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
8. 8.
   Serve the Seychellois spiced fried green peperoncini hot as an appetizer or side dish.

Treat your ingredients with care...

• Green peperoncini peppers — Choose firm and fresh peppers for the best results. Remove the stems and seeds before coating them in the batter.

Tips & Tricks

• For an extra kick of heat, add a pinch of cayenne pepper to the batter.
• Serve the fried green peperoncini with a side of tangy tamarind chutney for a delightful contrast of flavors.
• If you prefer a milder version, remove the seeds from the green peperoncini peppers before frying.
• Experiment with different spices to create your own unique Seychellois spice blend for the batter.
• If you don't have green peperoncini peppers, you can substitute them with other mild green chili peppers.

Serving advice

Serve the Seychellois spiced fried green peperoncini as an appetizer or side dish alongside a refreshing cucumber and mint yogurt dip. The coolness of the dip complements the spiciness of the peppers, creating a delightful contrast of flavors.

Presentation advice

Arrange the fried green peperoncini peppers on a platter, garnished with fresh cilantro leaves and a sprinkle of toasted sesame seeds. This adds a touch of visual appeal and enhances the overall presentation of the dish.