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Step 2Heat Oil
Here, I'm heating oil to approximately 350°F (the temperature will drop when you put the peppers in). I used enough oil to get a depth of about 1 inch. The peppers float on the surface of the oil, so it doesn't need to be very deep. Some of the other recipes I consulted suggest sauteing the peppers in a thin layer of oil, but having seen Spanish restaurants prepare this dish, I wanted the peppers in more oil.
I used a mixture of olive oil and canola oil, because I ran out of olive and had plenty of canola. Though, I prefer to use olive oil. Steve McCulley of Apollo Olive Oil -- my favorite producer -- suggests that olive oil's polyphenols survive up to 320°F. Considering the peppers don't absorb much oil and the frying temperature is relatively low, it's probably irrelevant what type of oil you use.
I used a mixture of olive oil and canola oil, because I ran out of olive and had plenty of canola. Though, I prefer to use olive oil. Steve McCulley of Apollo Olive Oil -- my favorite producer -- suggests that olive oil's polyphenols survive up to 320°F. Considering the peppers don't absorb much oil and the frying temperature is relatively low, it's probably irrelevant what type of oil you use.
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