Roast vegies in moderate oven for 20 mins. Peel red capsicum.
Put flour in bowl with vegies and herbs.
Crack egg and add milk and whisk together until batter is smooth and still fairly thick.
To test the consistency proceed with below.
In a fry pan heat 1 tspn of oil and place a spoonful of batter in the pan. The batter should stay in the shape you place it in, ie not run.
Fry until golden then flip until other side is golden.
Build a stack alternating with fritters and roasted vegetables then garnish with avocado, basil fetta and caramelised onions.
Suggested Other Fritter Combinations: Roast pumpkin, fetta and basil, Spinach, leek and ricotta, Sweetcorn, basil and tuna.
Blend garlic and olive oil together, add Danish Fetta then add basil when creamy.
Slice and fry off with salt until onions begin to brown (approx 10 minutes).
Add brown sugar, reduce heat and cook for a further 10 minutes.
Nutritional analysis per serving (8 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
Powered by Edamam
Trending This Week