Beer Battered Shishito Peppers Recipe
Fried shishito peppers over roasted garlic aioli, garnished with balsamic glaze, Aleppo pepper and Maldon sea salt V
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Ingredients
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Beer Battered Shishito Peppers
Method
Preparation Instructions
- 1
Make the Roasted Garlic Aioli
Preheat your oven to 400°F (200°C). Cut the tops off the garlic cloves and drizzle with olive oil. Wrap them in foil and roast for 30 minutes until soft. Allow to cool, then squeeze the garlic into a bowl and mix with mayonnaise and lemon juice. Set aside.
- 2
Prepare the Beer Batter
In a mixing bowl, whisk together the flour, baking powder, salt, and beer until smooth. Let the batter rest for about 10 minutes.
- 3
Heat the Oil
In a deep skillet, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 4
Batter and Fry the Peppers
Dip each shishito pepper into the beer batter, allowing excess to drip off. Carefully place them in the hot oil and fry in batches until golden brown and crispy, about 2-3 minutes per batch. Remove and drain on paper towels.
- 5
Serve
Arrange the fried shishito peppers on a serving plate. Drizzle with balsamic glaze, sprinkle with Aleppo pepper and Maldon sea salt. Serve with the roasted garlic aioli on the side for dipping.
