Friday, June 21, 2019

Green Pepper Fries

Onion rings, step aside; I am about to kick you to the curb. Today, I harvested my first green pepper from my deck garden. It was an exciting moment. I wasn’t sure exactly what to do with it, whether or not I should sink my teeth into the sun-warmed fruit (yes, green pepper is a fruit), make up some pepper steak (a single serving, naturally), or do something completely different. I decided upon the latter. Having recently come across a recipe for oven baked green pepper rings, today seemed like an excellent day to give it a try. 
These are easy to make, and are amazingly good! I credit some of this to my recipe for rémoulade that I will share below, but you can dip them in anything that you like. I think this would make a great snack for the kids this summer, or a nice side for a grilled steak, chop, or piece of chicken. They will surprise and delight you, and they’re guilt-free!
Green Pepper Fries
Adapted from

bell peppers, sliced into ½” rounds, seeds removed
large eggs, beaten with 1 T. water
1 c. flour
1 tsp. paprika
1 tsp. garlic powder
1 tsp. kosher salt

Preheat oven to 400°F. Line a large baking sheet with parchment paper; set aside.
In a medium shallow bowl, combine panko with paprika, garlic powder, and salt. Coat pepper rings first in flour, then egg, and then the panko mixture. Place on prepared baking sheet.


Bake 10 minutes, carefully turn them over, and bake 10 minutes more, until tender. Remove from oven and let cool slightly.
While peppers are baking, make rémoulade (recipe below).

Serve pepper rings with dipping sauce on the side.

1/3 c. mayonnaise
2 tsp. Dijon mustard
1 tsp.
Creole seasoning
1 tsp. prepared horseradish
½ tsp. dill pickle juice
½ tsp.
hot sauce
1 small clove garlic, minced

above ingredients together in a small bowl. Will keep in the refrigerator 3-5 days.

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Linda said...

I bet those are really tasty. That Remoulade looks delicious! That is a nice-sized pepper. I have a few in my garden, but they are supposed to be red bell peppers, and the problem for me is waiting till they turn red!

SavoringTime in the Kitchen said...

Such a great idea! Their shape is perfect for rings and can imagine how tasty they are.

R's Rue said...


sandy said...

Sharing this with the cook...they look delicious~

Mae Travels said...

I'm confused about the timing: if the peppers bake for 10 minutes per side, then cool slightly, I don't see how your remoulade (which sounds fabulous) would have time for 1 hour in the oven. It's a great idea to use peppers. Panko is such a multi-purpose ingredient.

best... mae at