Tomato, feta and roasted capsicum fritters
Savor the deliciousness of Tomato, Feta, and Roasted Capsicum Fritters! These easy-to-make fritters combine fresh tomatoes, tangy feta cheese, and sweet red pepper, all held together with eggs, milk, and self-raising flour. A touch of grated parmesan and olive oil enhances the flavor for a crispy, golden finish. Perfect for breakfast, lunch, or a delightful snack!
- 20 Aug 2024
- Cook time 18 min
- Prep time 15 min
- 10 Servings
- 8 Ingredients
Tomato, feta, and roasted capsicum fritters are a delightful and versatile dish that combines fresh ingredients for a burst of flavors. These fritters are perfect for any meal of the day, whether it's breakfast, brunch, or a light dinner. Packed with nutritious vegetables and enriched with the savory taste of feta and parmesan cheese, these fritters are sure to be a hit with family and friends.
Ingredients:
Instructions:
- Dice the tomato and roasted red pepper into small, uniform pieces.
- Crumble the feta cheese and set aside.
- In a large mixing bowl, crack the eggs and beat them lightly with a whisk.
- Add the milk to the beaten eggs and whisk until fully combined.
- Gradually add the self-raising flour to the egg and milk mixture, whisking continuously to avoid lumps. Mix until you achieve a smooth batter.
- Add the diced tomato, roasted red pepper, grated parmesan cheese, and crumbled feta cheese to the batter. Mix gently to ensure even distribution of the ingredients.
- Heat 2 tablespoons of olive oil in a non-stick frying pan over medium heat. Ensure the oil is hot before adding the batter to achieve crispy fritters.
- Spoon 2-3 tablespoons of the batter into the hot frying pan for each fritter, making sure they are spaced out to avoid sticking.
- Flatten the batter slightly with the back of the spoon to form small patties.
- Cook each fritter for about 2-3 minutes on one side, or until the edges start to firm up and bubbles form on the surface. Flip carefully with a spatula and cook for an additional 2-3 minutes, or until both sides are golden brown.
- Transfer the cooked fritters to a plate lined with paper towels to absorb excess oil. Continue cooking the remaining batter, adding more oil to the pan as needed.
- Serve the tomato, feta, and roasted capsicum fritters warm, garnished with fresh herbs if desired.
Tips:
- Ensure the tomato and red pepper are finely chopped to maintain a uniform texture in the fritters.
- Roast the red peppers ahead of time to develop a richer flavor and make them easier to chop.
- Use a non-stick pan or well-seasoned skillet to prevent the fritters from sticking.
- Cook the fritters over medium heat to ensure they cook evenly without burning.
- Drain the feta cheese before mixing to avoid excess moisture in the batter.
- For a lighter version, consider baking the fritters in the oven at 180°C (350°F) for 15-20 minutes, turning halfway through.
- Serve the fritters with a dollop of Greek yogurt or a side of fresh salad for a balanced meal.
Tomato, feta, and roasted capsicum fritters are a delicious way to enjoy wholesome ingredients in a simple yet flavorful dish. By following these tips and steps, you'll be able to create a meal that's both satisfying and nutritious. Serve them with a side salad, a tangy yogurt dip, or enjoy them on their own for a delightful culinary experience.
| Nutrition Facts | |
|---|---|
| Serving Size | 90 grams |
| Energy | |
| Calories 150kcal | 6% |
| Protein | |
| Protein 8g | 5% |
| Carbohydrates | |
| Carbohydrates 14g | 4% |
| Fiber 0.71g | 2% |
| Sugar 1.22g | 1% |
| Fat | |
| Fat 13g | 16% |
| Saturated 4.69g | 16% |
| Cholesterol 80mg | - |
| Vitamins | |
| Vitamin A 80ug | 9% |
| Choline 60mg | 11% |
| Vitamin B1 0.11mg | 9% |
| Vitamin B2 0.29mg | 22% |
| Vitamin B3 0.61mg | 4% |
| Vitamin B6 0.14mg | 8% |
| Vitamin B9 27ug | 7% |
| Vitamin B12 0.63ug | 26% |
| Vitamin C 8mg | 9% |
| Vitamin E 0.36mg | 2% |
| Vitamin K 1.81ug | 2% |
| Minerals | |
| Calcium, Ca 150mg | 12% |
| Copper, Cu 0.05mg | 0% |
| Iron, Fe 0.64mg | 6% |
| Magnesium, Mg 16mg | 4% |
| Phosphorus, P 150mg | 12% |
| Potassium, K 120mg | 4% |
| Selenium, Se 12ug | 22% |
| Sodium, Na 310mg | 21% |
| Zinc, Zn 1.17mg | 11% |
| Water | |
| Water 55g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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