Blistered Shishito Peppers with Aioli and Fried Breadcrumbs
  • 1 large garlic clove, smashed to a paste with a little salt
  • 1 egg yolk
  • 1 teaspoon Dijon mustard
  • 4 tablespoons avocado or vegetable oil
  • ⅓ cup olive oil plus 2 tablespoons
  • ½ cup panko breadcrumbs
  • Salt and pepper
  • Shishito peppers, freshly picked (as many as you'd like)
  • 1 tablespoon olive oil
  • Coarse sea salt
  1. Make the aioli:
  2. In a bowl, whisk together the garlic, egg yolk and mustard. Slowly add the avocado or vegetable oil and then ⅓ cup olive oil in a steady stream, whisking until emulsified. If it's too thick, whisk in a few drops of water until it's the desired consistency. (makes about ½ cup aioli)
  3. In a small frying pan over medium-high, heat 1 tablespoon olive oil. Add the breadcrumbs, salt and pepper and brown. Tossing or stirring regularly so the crumbs don't burn. When the breadcrumbs are deep golden brown, pour them onto a plate to stop the browning.
  4. Preheat a cast iron pan on a grill or stovetop over high heat. Toss the shishito peppers in remaining tablespoon of olive oil. Add the peppers to the pan and blister, moving them around with a spatula until they are blistered and charred but still a bit firm (about 10 minutes) Remove to a plate, season with coarse salt and sprinkle fried breadcrumbs on top. Serve with garlicky aioli.
Recipe by Seasons in Vermont at