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 Delish.com

2 bell peppers, sliced into ½” rounds, seeds removed

2 large eggs, beaten with 1 T. water

1 c. flour

1½ c. panko breadcrumbs

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.

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While peppers are baking, make rémoulade (recipe below).

Serve pepper rings with dipping sauce on the side.

Rémoulade

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

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

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