1–2 minutes
Zero waste
Year-round
Cook straight from frozen.
Every pepper ready to serve.
Padrón season in any month.
OUR STORY
Fried the way you would at home
Cofrit is a small, artisan maker of fried vegetables in Villalbilla de Burgos. Their star is the Padrón pepper: grown in Galicia, picked in full season, sorted by hand and fried in sunflower oil with no additives or preservatives, then deep-frozen straight away to keep the texture and flavour of the fresh pepper.
Capirotes are their guindilla in tempura: long green chillies in a light, crunchy batter, pre-fried and deep-frozen. Straight from the freezer into the fryer, they come out golden with a gentle chilli kick. In Sydney the Padrón peppers are a favourite in Spanish and South American restaurants, and the Capirotes fly out of gastro pubs.
FORMATS & SERVING
From the freezer to the table
Padrón peppers
Fried in sunflower oil and deep-frozen. Boxes of 2 × 1.5 kg bags. 1–2 minutes in the fryer, straight from frozen.
Capirotes
Guindilla in tempura: crunchy, golden, with a gentle chilli kick. Boxes of 10 × 250 g bags. Fryer or air fryer, from frozen.
Pimientos de Padrón
Straight from the freezer into oil at 180°C for 1–2 minutes. Drain, finish with flaky salt and serve hot. Some are hot, some are not.