Recipe

Roasted Red Bell Pepper Fritters Recipe

Add Step-by-Step Photos	Minitindel / All my dishes 1 year, 6 months ago This is nice quick appetizer, the herb sauce should be made 24 hours in advance....enjoy from napa valley cookbook Prep:20m Cook:4m Servings:12	Minitindel
	fritters

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Ingredients

1 1/4 cups all-purpose flour

1/2 medium onion, chopped

2 tbsp. minced fresh parsley

1 tsp. salt

4 oz. beer

1 egg

1 tbsp. balsamic vinegar

5 drops hot pepper sauce

4 oz. Roasted Red Pepper, thawed

Vegetable oil for deep frying

Creamy Herb Sauce (recipe below)

Directions

In a bowl combine flour, onion, parsley, and salt. With a wire whisk stir in beer, egg, vinegar, and hot pepper sauce, whisking until smooth. Mixture will be thick.

Stir in Roasted Red Pepper puree; mix until thoroughly combined.

In a heavy deep skillet heat 2 inches oil to 365° F. Drop batter by heaping teaspoonfuls into hot oil (do not crowd). Fry about 3 to 4 minutes or until golden brown.

With a slotted spoon, remove fritters and drain on several layers of paper towels. Arrange hot fritters on a service plate; serve with Creamy Herb Sauce.

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Creamy Herb Sauce:

Stir together 1/2 cup sour cream, 1/3 cup heavy whipping cream, 2 teaspoons each crumbled dried chives and crushed dried basil, and 1 tablespoon fresh lemon juice

. Season to taste with salt and pepper.

Cover and refrigerate until thickened, about 24 hours. Makes 3/4 cup sauce.

Serving Suggestion:

Serve fritters on leaves of white or purple salad savoy with a small cup of the Creamy Herb Sauce on the center of the plate.

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Comments

chefmeow 1 year, 6 months ago said:
Yummy. Great post. You have my 5.

trigger 1 year, 6 months ago said:
I love the Creamy Herb Sauce in the center of this dish surrounded by the pretty leaves.
I love Fritters and roasted red peppers are my favorite veggie so this is a home run for me.
Michael

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