Shishitos become even more delicious when you fry them in a batter. Serve them with this addictive aioli, which will quickly become your new favorite sauce. These are spicy, so temper that heat by serving them with a semi-dry Riesling from Germany.
[recipe servings=6 time=25 Minutes Difficulty=Easy]
8 Ounces Shishitos
1.5 Cup of Flour
1 Cup of Semolina
1.5 Cups of Water
.5 Cup of Lemon Soda
2 Tablespoon mayo
1 Tablespoon Grated Parmesan
1 Teaspoon Calabrian Chilies or Harissa
1 Tablespoon Sliced Chives
½ Tablespoon Lemon Juice
Salt and Pepper
- In a large bowl, mix the flour, semolina, 1.5 cups of water, and lemon soda until you get a thin batter. Add the shishitos and mix until every shishito is covered in the batter. Using tongs, remove the shishitos from the batter and transfer to a plate.
- In a Dutch oven, heat up the oil to 365 degrees. Carefully add the shishitos to the hot oil, being careful not to over crowd the Dutch oven, and make sure not to get too close when they hit the oil. The oil may splatter. Once golden brown and puffed up, remove. Transfer the shishitos to a lined paper plate and shower them with salt.
- In a small mixing bowl, whisk the mayo, Calabrian chilies, lemon juice, parmesan, chives, and salt.
- Transfer the shistos to a plate with the sauce in the middle for dipping. Garnish with sliced lemons and more grated parmesan.