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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.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 25 minutes
Servings: 6 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 roasted red pepper home-made or from jar
  • 2 eggs
  • 1 red chilli optional
  • 3-5 Tbsp chickpea flour
  • 1 handful of basil
  • 1 Tbsp grated parmesan optional
  • 2 spring onions
  • olive oil

Method
 

  1. 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.
  2. 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.
  3. Thinly slice the spring onion and mix in with the batter.
  4. 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 .
  5. Serve them warm or at room temperature.