These Dulce Italiano Sweet Pepper Fries are crispy on the outside and mellow, tender and sweet on the inside. And they are addictive with every bite!

The fries are made with NatureSweet’s Dulce Italiano Sweet Peppers, which are new to the market. If you live in Florida, you can buy them directly in Aldi Stores. But, for any of you all over the country, you can buy them via Instacart right here! And, in my view, they are worth it!

The Dulce Italiano Sweet Pepper Fries cook quickly, so once the seasoned breading is on the peppers, the whole family will be diving in as soon as they come out of the skillet. Be sure to have a sheet pan lined with paper towels at the ready. That will make cooking them go smoothly and cleaning up a snap.

Comeback Sauce is a Southern staple. I have been using it on sandwiches and with fries for many years. This version has a little kick thanks to Old Bay seasoning.

Serve these fries as a new side to burgers, or for movie night or Game Day – just be sure to make a double batch!

SERVING SIZE: 4-6 / Sauce Yield 1 Cup PREP TIME: 15 mins COOKING TIME: 4-5 mins per batch of fries

Ingredients

For the sauce

• ¾ cup roughly chopped NatureSweet Dulce Italiano Sweet Peppers

•  1 garlic clove

• ¾ cup mayonnaise

• 1 teaspoon fresh lemon juice

• 2 teaspoons Old Bay Seasoning

For the fries

• 4 NatureSweet Dulce Italiano Sweet Peppers, washed and dried

• ½ cup cornstarch

• ½ cup all-purpose flour

• ¼ teaspoon sea salt

• ¼ teaspoon freshly cracked black pepper

• 3 eggs

• 1½ tablespoons water

• 2 cups Panko breadcrumbs

• 2 tablespoons smoked paprika

• 1 teaspoon lemon pepper

• 1 teaspoon ground cumin

• ½ teaspoon cayenne pepper

• 1½ teaspoons garlic powder 

• 1½ teaspoon sea salt 

• ½ cup vegetable oil

Directions

To make the sauce: 

1. Place the peppers and garlic in a small food processor. Chop until fine, about 1 minute.

2. Add the mayonnaise, lemon juice and Old Bay. Blend until bright red and smooth, 20-30 seconds. Set aside while making the fries.

To make the fries:

1. Place the cornstarch and flour in a shallow dish. Using a fork, mix in the salt and black pepper. In a second shallow dish, lightly beat the eggs with the water. 

2. Blend together the paprika, lemon pepper, cumin, cayenne, garlic powder and salt in a small bowl. Add half of it to a third shallow dish with the Panko. Set the rest aside.

3. Using a sharp chef’s knife, slice ½-inch off the top and bottom of the peppers. Remove the seeds. Run the knife along one side of the peppers to slice them open. Unroll the peppers and lay them flat on a cutting board. Cut into ½-inch strips.  

4. Toss the peppers in the cornstarch-flour mixture to fully coat. Shake off any excess. Dip the peppers in the eggs to moisten. Then, drop them in the seasoned Panko mixture to completely coat. Transfer to a tray or baking sheet. 

5. Heat the oil in a large skillet over medium-high heat. When the oil shimmers, add several of the coated pepper strips, being careful not to overcrowd the pan so that the strips can stay crispy. Fry about 2 minutes per side, or until golden brown. Place the fries on a sheet pan lined with paper towels while continuing to fry the remaining pepper strips. While still hot, sprinkle the fries with the reserved spice blend.

6. Serve immediately with the sauce.

NOTE: The fries also can be done in the oven. Add 3-4 tablespoons vegetable or Canola oil to the sheet pan and place in the oven. Preheat to 400°F. Bake for 20 minutes, or until golden and crispy. Flip halfway through.

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