Italian
Bell Pepper Fritters
by Casa Pappagallo · 705K subscribers on YouTube
Rustic and colourful fritters made with bell peppers, perfect for bringing the flavour of the Mediterranean summer to the table.
- Difficulty
- medium
Ingredients
13 items- Yellow Peppersused for the liquid – blend with water to obtain about 220 g of liquid
- Red Peppersdiced and sautéed
- Green Peppers(optional) — diced and sautéed (can use any colour instead)
- Olive Oilfor sautéing and for frying
- Garlic1 clove
- Fresh Basilsome stems for infusing oil, leaves for the batter
- Waterto blend with yellow peppers and to adjust batter consistency
- Flour
- Parmigiano Reggianograted
- Pecorino Romanograted
- Fresh Brewer's Yeastcrumbled
- Saltto taste; for sautéed peppers and batter
- 1/2 tspSugarabout half a teaspoon
Method
- Remove the seeds and white pith from all the peppers. Set aside the yellow ones; cut the red and green peppers into small dice.
- Heat a drizzle of olive oil in a pan with a clove of garlic and a few basil stems. Add the diced red and green peppers and sauté over high heat for about 10 minutes until tender and the liquid has evaporated. Remove the garlic and basil stems; season with a pinch of salt and let cool completely.
- Blend the yellow peppers (raw) with a little water until you obtain about 220 g of liquid. If necessary, add more water to reach that amount.
- In a large bowl, combine the flour, grated Parmesan, grated pecorino, the pepper liquid, crumbled fresh yeast, salt, about half a teaspoon of sugar, and the cooled sautéed peppers. Add fresh basil leaves (chopped or torn). Mix everything well. If the batter is too stiff, add a little water – just a couple of tablespoons – to soften it slightly.
- Cover the bowl and let the batter rest for at least one hour.
- Heat oil for deep-frying. Drop spoonfuls of the batter into the hot oil and fry until golden brown on both sides. Drain on paper towels, sprinkle with a little salt, and serve.
Casa Pappagallo
Home cook705K subscribers on YouTube163.1M total channel viewsCasa Pappagallo, casa nostra! Proprio così, vi apro le porte di casa mia per condividere con tutti voi ricette, i miei esperimenti di produzione agroalimentare e tanto altro.
