How to make it

  • 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.
  • ***************************************
  • 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.

Reviews & Comments 2

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    " It was excellent "
    trigger ate it and 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.
    Was this review helpful? Yes Flag
    " It was excellent "
    chefmeow ate it and said...
    Yummy. Great post. You have my 5.
    Was this review helpful? Yes Flag

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