Grilled pepper fritters
Leftover barbequed or grilled red peppers can be used for many easy, healthy and yummy recipes. The recipe of these gluten-free grilled pepper fritters is a good example. They are perfect as snacks/nibbles with a dip, or you can serve them with soups, salads and stews on the side.
Ingredients
Method
- Remove the skin of the grilled red pepper, then put it in a food processor.
- Add the spring onions, garlic and herbs, then pulse until you get a paste. Add the eggs, oil, baking powder and yogurt and pulse again for a few seconds. Season to taste, then stir in the chickpea flour – enough to create a thick but pourable batter.
- Oil and heat a pancake pan. When hot, spoon dollops of the batter into the pan and let them spread into circular shapes.
- When their surface is no longer runny, turn them over and cook for another minute or so. Transfer them to a plate and cook more fritters.
- Serve them at room temperature.