Classics in the Bulgarian cuisine!
I always associate them with beans, fried meatballs and steaks… Maybe because these dishes always remind me of home, and also because those peppers are a perfect combination with them all! My daughter also loves them a lot and she always turns around me in the kitchen when she feels I am cooking them!
A very tasty side dish to anything and anytime!
INGREDIENTS:
DIRECTIONS:
Prepare the peppers and season with salt. Put the flour in a bowl or a deep dish. In another bowl or dish, beat the egg.
Take a pepper and dip it in the flour, shaking off excess.
Dip the pepper into the egg on both sides.
Dip the pepper in the flour again.
This is the so-called "thick" breading (pané), because before frying the pepper is dipped twice in the flour. If you want you can skip the second flour dip.
In a frying pan heat the oil. Place the peppers and fry on one side.
Once they get the crust down, flip them over and fry them on the other side.
Here are the ready peppers. You can eat them directly, but they can also be a great side dish. Enjoy!
If I can do it, so can you!
Bon appetit!
Ingredients
Directions
Prepare the peppers and season with salt. Put the flour in a bowl or a deep dish. In another bowl or dish, beat the egg.
Take a pepper and dip it in the flour, shaking off excess.
Dip the pepper into the egg on both sides.
Dip the pepper in the flour again.
This is the so-called "thick" breading (pané), because before frying the pepper is dipped twice in the flour. If you want you can skip the second flour dip.
In a frying pan heat the oil. Place the peppers and fry on one side.
Once they get the crust down, flip them over and fry them on the other side.
Here are the ready peppers. You can eat them directly, but they can also be a great side dish. Enjoy!
