Vegetables · Basilicata
Peperoni Cruschi Recipe (Crispy Dried Peppers)
This peperoni cruschi recipe fries dried sweet peppers in seconds for a crisp Basilicata specialty, with clear oil-temperature cues to help prevent burning.
By Lucia Moretti (pen name) · · Editorial policy
In Senise, Basilicata, thin-walled sweet peppers are dried until papery, then fried briefly until crisp; cruschi means “crunchy” in local usage. Keep the oil at 325°F (163°C), since the peppers need only seconds and darken fast; serve them with Baccala Lucana Recipe with Peppers or crumble them over Lagane e Ceci Recipe (Pasta with Chickpeas).
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The recipe
Peperoni Cruschi
Ingredients
for 4 servingsEquipment
- small, heavy skillet
- deep-fry or instant-read thermometer
- tongs
- small knife
- paper towel-lined tray
Method
Inspect the peppers and discard any that are damp or damaged. Trim off the stems, open each pepper, and shake out the seeds. Keep the peppers dry. Allow 5 minutes.
Set a paper towel-lined tray beside the stove and put tongs within reach. Allow 3 minutes.
Pour the olive oil into a small, heavy skillet and heat it over medium heat to 325°F (163°C), checking with a thermometer. This takes about 5 minutes; keep the oil below its smoke point.
Fry the peppers in small batches, turning them with tongs after 2 to 3 seconds per side. Take each one out as soon as it looks slightly puffed and brighter, before the edges turn brown. Let the oil return to 325°F (163°C) between batches. Allow up to 4 minutes for all the batches.
Drain the peppers on the prepared tray and sprinkle them with the sea salt while they are still warm. They crisp as they cool. Allow 1 minute.
Food safety
Hot oil can splatter. Keep water away from the skillet and lower the completely dry peppers gently with tongs.
Where it goes wrong
| If you see | It’s because | Do this |
|---|---|---|
| The peppers taste bitter or look very dark. | Why The oil was too hot, or the peppers stayed in it too long. | Fix Hold the oil near 325°F (163°C) and remove each pepper as soon as it puffs and brightens. They continue to crisp after leaving the pan. |
| The peppers turn out limp instead of crisp. | Why The oil was too cool, or the peppers were not fully dry before frying. | Fix Check the oil temperature with a thermometer and fry only completely dry peppers. Let the oil return to temperature between batches. |
Questions
What peppers are used for peperoni cruschi?
Use thin-walled dried sweet peppers, ideally Peperone di Senise. Thick, fleshy dried peppers may not crisp in the same way.
Can peperoni cruschi be made with fresh peppers?
No. The peppers need to be fully dried before frying so they turn crisp rather than soft.
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