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Fried Sweet Peppers

Fried sweet peppers are sliced peppers coated in flour and fried until crisp.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Pepper and flour are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 50,459 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Fried Sweet Peppers

Ingredients

Directions

The book gives no oven temperature. The 400°F in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Cut the sweet peppers open crosswise and remove the seeds.

  2. Slice the peppers and soak them in cold water for 15 minutes.

  3. Sprinkle with a little coarse sea salt and dust with flour.

Fry

  1. Fry in hot cottolene (400°F / 200°C) for 5 to 6 minutes.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Pepper + flourtop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Sweet peppers
Provide the main body of the dish, softening and turning sweet as they cook.
Flour
Forms a light coating that helps the peppers brown and crisp in the hot fat.
Cottolene
Hot fat that fries the peppers, driving browning and crispness at the surface.

The step that matters

Fry in hot cottolene. The fat must be hot enough, around 400°F, so the flour coating sets and browns quickly. If the fat is too cool, the peppers absorb oil and turn greasy and soggy rather than crisp.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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