Blistered Padron Peppers with Parmesan

Prep Time: 5 mins | Cook Time: 5 min | Course: Dinner | Servings: 4 

Padron peppers fried and sprinkled with some flakey salt, lemon juice and salty parmesan shredded cheese is the perfect appetizer or side dish. Shishito peppers are similar if you can’t find padrones. Always inspired by Chef Jeff and his lovely Julia.

2 Tbsp avocado or frying oil

2 pints padron (or shishito) peppers, washed and dried

large flakey sea salt, such as fleur de sel

1 lemon, juice of

Parmesan cheese, grated

Heat a large cast iron or heavy bottomed skillet with oil to the smoking point. Toss in the peppers and stir until they have blistered and shrunk a bit (about 4-7 minutes), add the salt to taste. Scrape onto a platter, squeeze the lemon juice over and add the cheese on top.