Shishito peppers stir-fried in a wok are great, but I would put these air-fried versions up against the traditional ones any time. The peppers still blister and pop like in a wok, but with much less oil, making this recipe healthier and less messy. To offset the charred (and sometimes super spicy!) flavor of the shishito peppers, I love serving them with this creamy, cool Green Goddess–style dressing, which is just as good for dipping virtually any roasted vegetable.
Shishito Peppers With Green Goddess
Shishito peppers stir-fried in a wok are great, but I would put these air-fried versions up against the traditional ones any time. The peppers still blister and pop like in a wok, but with much less oil, making this recipe healthier and less messy. To offset the charred (and sometimes super spicy!) flavor of the shishito peppers, I love serving them with this creamy, cool Green Goddess–style dressing, which is just as good for dipping virtually any roasted vegetable.
Ingredients
- 6 ounces shishito peppers
- 1 tablespoon vegetable oil
- Kosher salt and freshly ground black pepper
- ½ cup mayonnaise
- 2 tablespoons finely chopped fresh basil leaves
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 1 tablespoon finely chopped fresh tarragon
- 1 tablespoon finely chopped fresh chives
- Finely grated zest of ½ lemon
- 1 tablespoon fresh lemon juice
- Flaky sea salt for serving
Instructions
- In a bowl, toss together the shishitos and oil to evenly coat and season with kosher salt and black pepper.
- Transfer to the air fryer and cook at 400°F, shaking the basket halfway through, until the shishitos are blistered and lightly charred, about 6 minutes.
- Meanwhile, in a small bowl, whisk together the mayonnaise, basil, parsley, tarragon, chives, lemon zest, and lemon juice.
- Pile the peppers on a plate, sprinkle with flaky sea salt, and serve hot with the dressing.