2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Peppers, especially those that grow in rural yards, are an inexhaustible source of vitamin C.
In fact, in terms of content of this valuable vitamin, they rank second among fruits and vegetables, preceded only by guava fruits, which grow mostly in Africa.
With peppers we can prepare a variety of salads, soups, appetizers and main dishes. However, breaded peppers remain preferred by many, because in addition to being delicious, they are also very filling. Here's what it's important to know if you've never breaded peppers before:
1. First you need to roast the peppers and clean them from the seeds. Then peel them and only then they are ready for breading.
You can also use ready-made canned peeled peppers purchased from a nearby store. In some countries, fresh peppers cut into pieces are also breaded directly, but this is not typical of Balkan and European cuisine.
2. Regardless of which option you choose, it is good for the peppers to be well dried before breading, because otherwise not only will they not become tasty, but the fat will constantly spray from the liquid contained in the peppers.
It is best to soak them with kitchen paper or an ordinary kitchen towel after you have allowed them to drain.
3. The fat in which you will bread the peppers must be very hot. To find out if this is the case, you can put a drop of breadcrumbs in it and see if it will start frying immediately.
4. The traditional breading of peppers is with flour and eggs, but it can also be done with corn flour, oat or wheat bran, breadcrumbs, starch and others.
5. If you prepare burek peppers, after they are filled, dip them in flour, beaten eggs and then again in flour.
6. If you want to bread natural peppers, ie without filling them with any stuffing, it is best to choose a crispier breading. The best option for this is simply if you roll the peppers in breadcrumbs.
7. After you have breaded the peppers, it is obligatory to leave them for at least 20 minutes on kitchen paper so that they can drain well of the excess fat.
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