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When it comes to preparing anglets, the simple way is best. If you can get your hands on these peppers, fry them using Rodney Wray’s traditional method. Add each ingredient to taste, with the exception of the oil, which must fill your pan in a layer 1/2 inch deep.

Elephant garlic, thinly sliced
Canola oil
Anglet peppers, washed and dried
Maldon or kosher salt, for sprinkling


1. Using a paring knife, peel and slice your garlic into thin chips.
2. In a large frying pan, add 1/2 inch of canola oil and the sliced garlic. Heat the mixture on medium high. The temperature is right when the garlic begins to brown.
3. Watch the garlic closely so that it doesn’t burn. When the garlic is golden, remove it from the oil. Reserve the oil. Put the garlic on a paper towel to drain.
4. Add the peppers to the pan of hot oil, taking care to avoid splatters. With a screen, cover the pan for safety. Turn the peppers regularly to ensure that they cook evenly.
5. When the peppers have softened and have a little color, they’re done. This will happen at varying rates, so watch the smaller peppers and remove them earlier. On a paper towel, let the peppers drain.
6. After all of the peppers are finished cooking, move them to a serving platter. Sprinkle the fried peppers with the toasted garlic chips and either Maldon or kosher salt, to taste.
7. Serve the peppers as an appetizer or snack. To enjoy them the Basque way, use the stem as a handle and eat the whole pepper, seeds and all.

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