Padron pepper tempura

Padron pepper tempura
  • 20 Piece padron pepper (or jalapeno)
  • 125 Gram (g) flour
  • 250 Millilitre (ml) ice cold water
  • 1 Tea spoon (tsp) salt
  • 1 Piece egg
  • 1 Tea spoon (tsp) baking soda
  • 500 Millilitre (ml) deep frying oil

season: Whenever

occasion: 4Holidays

origin: Innovation



While tempura seems to be an exclusive domain of tempura specialty restaurants, it is also easy to make at home with very good results. Make the tempura batter just before you are ready to begin deep-frying, do not let the batter stand. The marks of good tempura batter are a powdery ring of flour at the sides of the mixing bowl and a mixture marked with lumps of dried flour. Make sure all foods to be coated are thoroughly dry (pat dry with toweling if necessary) and then dredge lightly in flour. In a mixing bowl, lightly beat 1 egg, then pour in ice water and give this a few strokes. Add sifted flour all at once. Stroke a few times with chopsticks or fork, just till ingredients are loosely combined. The batter should be very lumpy. If you overmix, the batter will be sticky and the coating will turn out oily and heavy. Dunk peppers in the batter one at a time; then drop them into the oil (carefully!). Fry the Padrón peppers for about 1 min. You can turn them around after 30 sec. to make sure they are evenly fried. Do not fry all peppers at once – only about 5 at a time (otherwise the oil will drop in temperature). Take the peppers out of the pot and let the remaining oil drip off on a paper napkin or paper towel. Salt them and serve with soy sauce.

Conversion equivalents

Officially, a US Cup is equal to 240 ml or
8 fluid ounces ½ pint or 16 tablespoon.
1 cup of
fluid onces
Fluid - water & milk 240 8.0
Butter 226 8.0
All purpose flour 125 4.4
Confectioners sugar 125 4.4
Cocoa powder 118 4.2
White sugar granulated 200 7.1
Honey, Syrup 340 12.0
Vegetable oil 218 7.7
Table salt 273 9.6
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