Roasted pepper fritters
These roasted pepper fritters are super healthy snacks – they are dairy-free, gluten-free, law-carb and very tasty and filling. Perfect for picnics, parties, snacks and nibbles with a glass of drink. You can add Parmesan and/or chilli if you like, I made it without them. Also, feel free to use other gluten-free flour or wheat-flour if you don’t have or like chickpea flour.
Ingredients
Method
- Put the red pepper, eggs and basil into a blender. If used, deseed the chilli and remove the veins then chop and add to the blender. Whizz for a few seconds, then add 3 Tbspful of flour and season to taste.
- If the consistency is still too runny add more flour ( it should be thick but not sticky). You can also add a spoonful of oil.
- Thinly slice the spring onion and mix in with the batter.
- Oil and heat a pancake pan. When hot, spoon dollops of the batter into the pan and let them spread into a circular shape. When the surface is no longer runny, turn them over and cook for another minute or so. Transfer them to a plate and make more batches .
- Serve them warm or at room temperature.