If you asked me what my favorite food is, I’d probably take a while to answer. You see, it all depends on the season. During the Summer I can pretty much live on watermelon and cantaloupe alone and don’t like heavier, richer foods. During the Winter, anything creamy, comforting, and rich is my go-to. But during the Fall, oh the Fall, there is nothing more delicious than Pohovane Paprike.

I’ve been eating Pohovane Paprike since I can remember. While I do enjoy various meats, I mean I’m from the Balkans after all, I tend to gravitate towards meatless options. My mother in law makes them often for us when we go back to visit, and I make them most often in late Summer when pepper season is in full swing.

A few simple ingredients is all you need to make this delicious dish. While most often served for brunch or lunch, it can be eaten for any meal. In some regions, the peppers are stuffed with feta cheese and then fried. I prefer to have my cheese on the side, but there is a restaurant nearby that we frequent that stuffs their peppers with cheese, shapes them into a ball, and then deep-fries them. I order it every time we go.

For this dish, you’ll need to roast your peppers first. Click here for my post on how to do this, as well as the best type of pepper to use.

Pohovane Paprike / Breaded Peppers

Recipe by The Balkan HostessCourse: MainCuisine: Balkan, Serbian

Servings

servings

Prep time

minutes

Cooking time

minutes

A traditional dish most often enjoyed for lunch and prepared with sweet roasted peppers.

Ingredients

4 roasted peppers (pečene paprike)
3 large eggs
1 cup (120 g) flour
Salt, to taste
About 1 cup (250 ml) of Oil ( I use sunflower)

Directions

Dry your roasted peppers very well. They should be completely dry to the touch. Sprinkle salt on the front and back of each pepper to taste and set aside.
Pour the oil into a skillet and heat on medium heat. There should be enough oil in the skillet to cover the bottom. If possible, use a nonstick skillet.
In a small bowl, whisk the eggs well, making sure they are completely whisked so that the whites and yolks are completely combined. There should be no ribbon of egg white visible.
Place the flour and egg into separate shallow dishes and add a pinch of salt to both the flour and the egg.
When the oil is hot, take one pepper at a time, place in the flour, coat it completely and pat lightly to make sure the entire surface of the pepper is covered. Shake off any excess, then dip the pepper in the egg. Hold the pepper over the egg dish to let any excess drip off. Coat in flour again and place in the pan. Repeat with the remaining peppers.
Cook the peppers, turning once or twice until they are a golden brown color. When turning them do so gently so the breading does not slide off.
When golden brown, transfer to a paper towel lined plate, cool slightly and serve hot.

Notes

I like a thicker breading on my peppers, so I repeat the dipping between the flour and egg a few more times to achieve a thicker breading.
This is shallow frying, so you only need a small amount of oil in your skillet. The peppers should not be submerged in the oil like when deep frying.

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