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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.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 4 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 grilled or roasted red bell pepper
  • 4 spring onions chopped
  • 1 clove of garlic
  • 1 handful fresh herbs parsley, mint, basil or coriander
  • 2 large or 3 small eggs
  • 3 Tbsp plant-based or natural yoghurt
  • 1 tsp oil
  • ½ tsp baking powder
  • Salt and pepper
  • 1 cup chickpea flour approx.

Method
 

  1. Remove the skin of the grilled red pepper, then put it in a food processor.
  2. 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.
  3. Oil and heat a pancake pan. When hot, spoon dollops of the batter into the pan and let them spread into circular shapes.
  4. 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.
  5. Serve them at room temperature.