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🔪 Instructions
1. Prep the Veggies
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Slice or finely chop bell peppers and onion.
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Pat them dry with a paper towel (especially if they’re juicy) to help keep the batter crisp.
2. Make the Batter
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In a bowl, mix flour, egg (if using), garlic, paprika, salt, pepper, and herbs.
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Gradually add water until you get a thick, scoopable batter—like pancake batter.
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Fold in the chopped peppers and onions.
3. Fry ‘Em Up
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Heat oil in a skillet over medium heat.
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Scoop spoonfuls of the mixture into the pan and flatten slightly.
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Fry 2–3 minutes per side until golden and crisp.
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Remove and drain on paper towels.
4. Serve & Enjoy
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Serve hot with a yogurt dip, tzatziki, or a spicy aioli.
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Garnish with fresh herbs or a squeeze of lemon juice.
🌟 Tips
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Want a smoky flavor? Char the peppers first before chopping!
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For an Indian-style twist, use chickpea flour + cumin + green chilies.
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Make it vegan: skip the egg and use a splash more water or a flax egg (1 tbsp flax + 2.5 tbsp water).
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