Best 5 Fried Hot Peppers With Yogurt Recipes
When the days are long and the sun is high, there's nothing quite like a refreshing and tangy appetizer or side dish to cool you down. Fried hot peppers with yogurt is a classic summer dish that is sure to tantalize your taste buds. The combination of spicy peppers and creamy yogurt creates a delightful balance of flavors, while the crispy coating on the peppers adds a satisfying crunch. Whether you're looking for a quick and easy snack or a delicious addition to your next party spread, this recipe for fried hot peppers with yogurt is sure to hit the spot.
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GRILLED PEPPERS WITH ROSEMARY YOGURT SAUCE
Steps:
- Brush peppers with olive oil and place on prepared grill. Grill until peppers are soft.
- Arrange grilled peppers on a platter and drizzle with Yogurt Sauce. Sprinkle with capers
- ROSEMARY YOGURT SAUCE: To make sauce: In a small bowl combine all ingredients and mix until well-blended. Season with salt and pepper.
FRIED HOT PEPPERS WITH YOGURT
Make and share this Fried Hot Peppers with Yogurt recipe from Food.com.
Provided by Poppy
Categories Greek
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Wear gloves to protect your hands from the heat of the capsicum.
- Using a sharp knife, cut away the peppers' stems.
- Cut the peppers in half lengthwise and scrape out any remaining seeds.
- Heat about a half inch of olive oil in a large heavy skillet and fry the peppers over medium heat until wilted, about eight minutes.
- Remove with a slotted spoon and cool.
- Peel the skins off the pepper strips.
- Place the peppers on a platter, leaving a space in the center, for the yogurt.
- Sprinkle the peppers with a little salt and vinegar.
- Cover and marinate for one hour.
- Mix the strained yogurt with the garlic and with one tablespoon of olive oil.
- Place the yogurt in the center of the platter and serve.
Nutrition Facts : Calories 33.5, Fat 0.3, Sodium 7.5, Carbohydrate 7.2, Fiber 1.2, Sugar 4, Protein 1.5
FRIED PEPPER "WET" SANDWICH
Provided by Food Network
Time 1h5m
Number Of Ingredients 5
Steps:
- In a large, deep skillet set over moderate heat, heat the oil. Add the peppers and salt and pepper to taste, and fry, turning frequently, until the peppers are browned and soft. As the peppers soften, gently crush them into the oil with the back of a large spoon and continue to fry until they're very soft, 6 to 8 minutes. Transfer the peppers to a bowl and let them cool to room temperature. Season with additional salt and pepper and, if desired, drizzle with extra-virgin olive oil.
- Split the loaf in half lengthwise leaving one side hinged, and remove some of the inner crumb. Spoon the peppers with some of their liquid onto the Italian loaf and cut into 4 sandwiches.
GRILLED PEPPERS WITH GARLIC YOGURT
This dish is very much in the Turkish spirit of mixing warm vegetables with cool, garlicky yogurt. Various types of peppers will work. This is a typical Turkish way to use grilled peppers. Turkish cuisine features cool, garlicky yogurt with warm vegetables. You can use a mix of peppers for this (in Turkey, longish, thin-skinned green peppers are the norm), and you don't have to stick to sweet peppers, though I prefer the sweet against the pungent yogurt. Roasted peppers will keep for a week in the refrigerator. They will continue to release liquid, which they can marinate in. Warm the peppers before serving, or serve them at room temperature with the topping.
Provided by Martha Rose Shulman
Categories dinner, lunch, appetizer, side dish
Time 30m
Yield Serves 4 to 6
Number Of Ingredients 7
Steps:
- Grill peppers over coals, under a broiler or over a gas flame until blackened. Remove from heat and place in a bowl. Cover bowl and allow peppers to sit for 15 minutes.
- Skin peppers, cut in half and remove seeds and membranes, holding peppers over bowl to catch juices. Cut lengthwise into wide strips and place in a bowl. Strain juice into bowl with peppers and season to taste with salt and pepper.
- In a mortar and pestle, purée garlic with a generous pinch of salt. Stir into the yogurt. Add lemon juice.
- Arrange peppers on a platter or on individual plates. Spoon yogurt on top, drizzle on a little olive oil, garnish with chopped herbs if desired and serve.
WHOLE ROASTED PEPPERS WITH YOGURT AND FRESH TOMATO SAUCE
Bell peppers change in color as they ripen from olive, pale, and bright green to vivid yellow and red. The red ones are the ripest and sweetest. In Turkey they are roasted or deep-fried whole and served hot as a first course accompanied with yogurt or with a tomato sauce. There is no need to peel them. A long, pointed, piquant (but not hot) variety is also prepared in the same way.
Yield serves 6
Number Of Ingredients 9
Steps:
- Put the bell peppers on a piece of foil on a baking sheet and roast in a preheated 350°F oven for 3/4-1 hour, until soft and browned in parts, turning them over once.
- For the tomato sauce, heat the garlic in the oil, stirring for a few seconds only, until the aroma rises. Add the tomatoes, sugar, salt, and chili pepper, and cook, stirring occasionally, for about 20 minutes, until reduced and thick. Add the vinegar towards the end. Serve the peppers whole. Do not peel them. Pass around the yogurt and the tomato sauce for people to help themselves.
- Mix 1-2 crushed garlic cloves with the yogurt and add a little salt.
- Small eggplants, one for each person, can be roasted whole at the same time and served with the peppers.
Fried Hot Pepper with Yogurt Sauce Recipe: A Culinary Fusion of Spice and Cooling
- To ensure a crispy and flavorful result, select fresh, firm hot peppers, preferably red or green in color. - Before frying, coat the peppers in a thin layer of cornstarch, then in a mixture of egg and milk, to create a crispy golden-outer layer. - Cooking oil temperature is key; heat the oil to a high temperature before adding the coated peppers to achieve a quick and even fry. - Keep an eye on the frying peppers, adjusting the heat as needed, to prevent them from scorching or becoming too dark. - Prepare the yogurt dipping before frying the peppers to ensure both components are ready at serving time. - Use fresh herbs like cilantro, parsley, or dill, for the yogurt topping to add a vibrant touch of color and enhance the flavors. - Serve the crispy-hot peppers immediately with the chilled yogurt to create a harmonious balance of spice and coolness. - Enhance the presentation by arranging the peppers aesthetically on a platter or plate, drizzling them with the yogurt, and garnishing with fresh herbs. - Customize the heat level by adjusting the type of hot peppers and the amount of yogurt to suit personal taste and spice-tolerance.Conclusion: A Taste of Culinary Harmony
This recipe combines the fiery heat of hot peppers with the cool, soothing yogurt to create a harmonious culinary experience. The crispy texture of the peppers complemented by the creamy, tangy yogurt results in a delightful combination of flavors and textures. Whether served as an appetizer, a side dish, or as part of a main meal, the symphony of flavors and textures in this dish is sure to please taste buds and leave a memorable culinary experience.
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