Tomato, feta and roasted capsicum fritters

Cooking Vegetarian Tomato, feta and roasted capsicum fritters

Serve this cheesy Mediterranean-style snack with a generous dollop of nutty pesto.

Lables: Vegetarian Fish free Sesame free Shellfish free Soy free
  1. Whisk eggs and milk together in a large jug. Place flour in a bowl. Make a well in the centre. Add egg mixture. Stir to form a smooth batter. Stir in tomato, capsicum, parmesan and feta.
  2. Heat 1 tablespoon oil in a large frying pan over medium-high heat. Add 1 heaped tablespoon batter to pan. Flatten slightly. Repeat to make 7 fritters. Cook for 2 to 3 minutes each side or until golden and cooked through. Repeat with remaining oil and batter to make 20 fritters. Serve with pesto.

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3 eggs
1/2 cup milk
1 1/2 cups self-raising flour
1 large tomato, deseeded, finely chopped
1/3 cup roasted capsicum, finely chopped
2 tbsp finely grated parmesan cheese or vegetarian hard cheese
200g feta, crumbled
1/4 cup vegetable oil
pesto, to serve

Adv

Autors
Preparation time
15
Cooking time
18
Difficulty
Medium
Serves
people
Method
Baking
Category
Vegetarian
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