Fried Italian sweet peppers are a delicious accompaniment to Italian sausage, scrambled eggs, bruschetta, pasta—or eaten straight from the plate. If you find these long, thin peppers at the market in summer, buy them, fry them, and enjoy. Their bright colors are only the beginning.
I grew up eating fried Italian sweet peppers and have many memories of my mother frying big batches on the stove. In summer a bowl of them—simply seasoned with salt and a few basil leaves—often sat on the table. Sometimes she seeded and sliced them first, but more often she fried them whole and left us to decide at the table whether to remove seeds.
Spicier long hot peppers are also wonderful roasted or fried, but this recipe focuses on the sweet variety.
The Garden State . . .
I was lucky to grow up in New Jersey where these peppers were plentiful in August and September. They come in red, orange, yellow and green; red and yellow varieties are sweeter and more flavorful. People often call them “Italian frying peppers,” “Italian sweet peppers,” or “long sweet peppers.” Their mild sweetness makes them easy to eat by the handful and gentler on the stomach than thicker-skinned bell peppers.
We used them in peppers-and-eggs, on sandwiches, with crusty bread dipped in the residual oil, or simply eaten by holding the stem and popping them into your mouth. East Coast Italian-American families know and love these peppers for good reason.
So Easy to Make!
Pan-frying these thin, long peppers is simple: you need a large, deep pan or Dutch oven, neutral oil with a high smoke point, and coarse sea salt to finish. Because frying peppers are thin, it’s easiest to fry them whole, though you can stem, seed and slice them first if you prefer. Choose red, orange or yellow peppers when possible for the sweetest results.
What Is Pan-Frying?
Pan-frying is a dry-heat technique that uses oil or fat as the heat transfer medium. It uses more oil than sautéing but less than deep-frying. Typically about a quarter of the food’s surface is immersed in oil; the exposed portion allows steam to escape so the food browns rather than steams.
Ingredients
To make fried Italian sweet peppers, you will need:
- Sweet peppers: 2 pounds of long, thin frying peppers (also labeled Italian frying peppers, Italian sweet peppers or long sweet peppers). Jimmy Nardello is a popular variety.
- Oil: Enough to cover the bottom of the pan to about 1/4″. Use a neutral oil with a high smoke point such as avocado, canola, peanut or vegetable oil. Regular olive oil can be used but may smoke more.
- Coarse sea salt: For sprinkling over the finished peppers.
- Basil: Optional, for garnish.
A complete ingredient list with quantities is included further down in the recipe section.
Step-By-Step, Pro Tips Included!
Main steps to make the fried peppers:
- Gather your ingredients. Rinse the peppers in cold water and dry them completely before frying.
More Italian Recipes with Peppers
If you enjoy peppers, try other recipes that highlight them in different ways, from stuffed peppers to spicy oils and roasted preparations.
- Add enough oil to a large pan with high sides or a Dutch oven to about 1/4″ depth and heat it over medium-high.
- Place whole peppers in a single layer and brown them before turning. Brown multiple sides until tender—about 15–20 minutes. Work in batches if needed and do not overcrowd the pan.
- Transfer the fried peppers to a platter or bowl, sprinkle with coarse sea salt and torn fresh basil if desired. Serve warm.
Pro tip: Do not crowd the pan. Overcrowding lowers oil temperature and causes peppers to steam rather than brown. Make batches for best results.
If you like this recipe, consider exploring other Italian vegetable dishes and seasonal sides.
Frequently Asked Questions
Answers to common questions about Italian sweet peppers:
They’re great roasted: rub whole peppers with a little oil and roast on a sheet pan at 400°F for about 15 minutes per side. You can also slice and sauté them with garlic and parsley to toss with pasta, or pickle them for long-term use.
Yes. Raw frying peppers are tasty, but frying enhances their natural sweetness and texture.
No. There are both sweet and hot varieties. Long hots are an example of a spicier frying pepper.
Yes. Pan-frying uses less oil than deep-frying and typically immerses about 25% of the food, allowing browning at a lower temperature. Deep-frying fully immerses food in hot oil so it floats and cooks evenly.
Recipe Variations
Try these variations to change the flavor profile:
- Anchovy: Dissolve a few anchovy fillets in the frying oil before adding the peppers for a savory, briny note.
- Add vinegar: A splash of red or white wine vinegar after frying gives a bright, salad-like finish; balsamic adds sweetness.
- Add garlic: Fold in sautéed, roasted or confit garlic after frying for extra depth—do not fry raw garlic with the peppers or it will burn.
My Favorite Ways to Eat Fried Italian Sweet Peppers
Favorite serving ideas:
- Eaten warm, held by the stem and popped into your mouth.
- Mixed into scrambled eggs for peppers-and-eggs.
- On grilled or toasted bread with extra olive oil and basil as bruschetta or crostini.
- With sautéed Italian sausage in sausage-and-peppers.
- Mixed with sautéed potatoes as a side dish.
- As a sandwich topping or the main filling with tomatoes and fresh basil.
- Tossed with pasta, olive oil, grated Pecorino Romano and basil.
- As a side with grilled steak, pork chop or chicken breast.
Kitchen Tools & Cookware
Useful tools:
- Colander for rinsing peppers
- Tongs for turning peppers
- 10″+ sauté pan or skillet with high sides, or a Dutch oven
Fried Italian Sweet Peppers
Ingredients
- Oil for frying — enough to cover the bottom of the pan to about 1/4″
- 2 pounds whole frying peppers
- Coarse sea salt
- Fresh basil leaves, for garnish (optional)
Instructions
- Gather all ingredients. Rinse the whole peppers in cold water and dry them completely with paper towels.
- Add oil to a large pan with high sides or a Dutch oven to about 1/4″ depth. Heat over medium-high heat.
- Place whole peppers in a single layer and brown before turning. Brown on multiple sides until tender, about 15–20 minutes. Work in batches to avoid overcrowding; overcrowding causes steaming and prevents proper browning.
- Transfer peppers to a platter or bowl, sprinkle with coarse sea salt and optional fresh basil. Serve warm. Buon appetito!
Notes
- Use an oil with a neutral flavor and high smoke point: avocado, canola, peanut, or vegetable oil are good choices. Regular olive oil is fine but may smoke more easily.
- If preferred, remove stems and seeds and slice peppers thinly before frying. Rinse after deseeding and dry thoroughly before frying.
- The skins may crack while frying; this is normal. Some people peel the skins off before eating.
- Store leftovers in an airtight container in the refrigerator for up to one week.
If you try this recipe, enjoy experimenting with variations and serving ideas to make it your own.