Total Calories: 33
1 Stand the peppers on a cutting board. Holding the stem in one hand, place the cutting edge of a large heavy chef's knife just beyond the edge of the cap. Cut straight down. Turn the pepper 90° and cut straight down again. Repeat, turning and cutting the remaining two sides. Discard the core, seeds, and stem, which will be in one piece. Cut away any membranes and scrape out any seeds. Cut the peppers into 1/4-inch strips.
2 Heat about 2 inches of oil in a deep heavy saucepan until the temperature reaches 375°F on a frying thermometer.
3 Line a tray with paper towels. Put the flour in a shallow bowl. Roll the pepper strips in the flour, shaking off the excess.
4 Add the peppers strips to the hot oil a few at a time. Fry until golden and tender, about 4 minutes. Drain on the paper towels. Fry the remainder in batches, in the same way. Sprinkle with salt and serve immediately.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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