This deep-fried, beer-battered chicken is simple to make.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 10 |
| Yield: | 10 martinis |
Ingredients
- 1 tablespoon olive oil
- 10 shishito peppers
- 10 thin slices lemon
- ½ teaspoon sea salt
- ½ medium lemon, juiced
- ½ teaspoon flaky sea salt
- 1 teaspoon olive oil
- 30 fluid ounces vodka
- 10 fluid ounces dry vermouth
- ice as needed
Instructions
- Heat a heavy cast iron or steel pan over medium-high to high heat and add 1 tablespoon oil. Add the peppers and blister, letting them sit on one side and then tossing a few times until they at blistered all the way around, about 8 minutes total. Season with sea salt.
- Lay the lemon slices in the pan so that they are flat to the bottom of the pan. Allow the lemons to color slightly and flip, about 2 minutes total. Remove to a bowl.
- Squeeze lemon half over peppers. Sprinkle on flaky salt and drizzle with 1 teaspoon oil.
- Shake or stir vodka, vermouth, and ice together in batches, adding 1 teaspoon or so of the juices from the bowl of peppers and lemons to each batch. Strain into martini glasses. Garnish each martini with a pepper and a slice of lemon.
- You can use gin instead of vodka.