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Fried Sweet Peppers

A dish of sweet peppers fried after being salted, floured, and soaked.

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

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. Heat cooking oil in a pan and fry the peppers for 5 to 6 minutes until golden.

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
The main ingredient; frying softens the flesh and concentrates its natural sweetness.
Flour
Forms a light coating that helps the peppers brown and gives a crisp golden surface.
Cottolene or cooking oil
Conducts heat into the peppers, driving browning and giving the fried surface its crisp texture.

The step that matters

Heating the oil before frying. If the oil is not hot enough, the flour coating and pepper slices absorb more oil and turn greasy instead of browning. Hot oil sears the coating quickly, sealing it so the peppers crisp and turn golden.

“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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