45 min.
Preparation time
Course Type:
Appetizers, Game Day Dishes, Peppers,
Sweet Italian Pepper Fries with Spiced Pepper Comeback Sauce
These fries are crispy on the outside and mellow, tender and sweet on the inside. They are addictive with every bite. Serve these fries as a new side to burgers, or for movie night or Game Day – just be sure to make a double batch!
This recipe contains:
Super Sweet Italian Long Peppers
Ingredients:
Fries
4 NatureSweet Super Sweet Italian Peppers, washed and dried
½ cup cornstarch
½ cup all-purpose flour
¼ teaspoon sea salt
¼ teaspoon freshly cracked black pepper
3 eggs
1½ tablespoons water
2 cups Panko breadcrumbs
2 tablespoons smoked paprika
1 teaspoon lemon pepper
1 teaspoon ground cumin
½ teaspoon cayenne pepper
1½ teaspoons garlic powder
1½ teaspoon sea salt
½ cup vegetable oil
Sauce
¾ cup roughly chopped NatureSweet Super Sweet Italian Peppers
1 garlic clove
1 teaspoon fresh lemon juice
2 teaspoons Old Bay Seasoning
¾ cup mayonnaise
Instructions:
To make the sauce
Place the peppers and garlic in a small food processor. Chop until fine, about 1 minute.
Add the mayonnaise, lemon juice and Old Bay. Blend until bright red and smooth, 20-30 seconds.
Set aside while making the fries.
To make the fries
Place the cornstarch and flour in a shallow dish. Using a fork, mix in the salt and black pepper. In a second shallow dish, lightly beat the eggs with the water.
Blend together the paprika, lemon pepper, cumin, cayenne, garlic powder and salt in a small bowl. Add half of it to a third shallow dish with the Panko. Set the rest aside.
Using a sharp chef’s knife, slice ½-inch off the top and bottom of the peppers. Remove the seeds. Run the knife along one side of the peppers to slice them open. Unroll the peppers and lay them flat on a cutting board. Cut into ½-inch strips.
Toss the peppers in the cornstarch-flour mixture to fully coat. Shake off any excess. Dip the peppers in the eggs to moisten. Then, drop them in the seasoned panko mixture to completely coat. Transfer to a tray or baking sheet.
Heat the oil in a large skillet over medium-high heat. When the oil shimmers, add several of the coated pepper strips, being careful not to overcrowd the pan so that the strips can stay crispy. Fry about 2 minutes per side, or until golden brown. Place the fries on a sheet pan lined with paper towels while continuing to fry the remaining pepper strips. While still hot, sprinkle the fries with the reserved spice blend.
Serve immediately with the sauce.
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