Roasted Red Bell Pepper Fritters |
|
 |
Prep Time: 0 Minutes Cook Time: 4 Minutes |
Ready In: 4 Minutes Servings: 12 |
|
This is nice quick appetizer, the herb sauce should be made 24 hours in advance....enjoy from napa valley cookbook Ingredients:
1 1/4 cups all-purpose flour |
1/2 medium onion, chopped |
2 tbsp. minced fresh parsley |
1 tsp. salt |
4 oz. beer |
1 egg |
1 tbsp. balsamic vinegar |
5 drops hot pepper sauce |
4 oz. roasted red pepper, thawed |
vegetable oil for deep frying |
creamy herb sauce (recipe below) |
Directions:
1. In a bowl combine flour, onion, parsley, and salt. With a wire whisk stir in beer, egg, vinegar, and hot pepper sauce, whisking until smooth. Mixture will be thick.
2. Stir in Roasted Red Pepper puree; mix until thoroughly combined.
3. In a heavy deep skillet heat 2 inches oil to 365° F. Drop batter by heaping teaspoonfuls into hot oil (do not crowd). Fry about 3 to 4 minutes or until golden brown.
4. With a slotted spoon, remove fritters and drain on several layers of paper towels. Arrange hot fritters on a service plate; serve with Creamy Herb Sauce.
5. ***************************************
6. Creamy Herb Sauce:
7. Stir together 1/2 cup sour cream, 1/3 cup heavy whipping cream, 2 teaspoons each crumbled dried chives and crushed dried basil, and 1 tablespoon fresh lemon juice
8. . Season to taste with salt and pepper.
9. Cover and refrigerate until thickened, about 24 hours. Makes 3/4 cup sauce.
10. Serving Suggestion:
11. Serve fritters on leaves of white or purple salad savoy with a small cup of the Creamy Herb Sauce on the center of the plate.
|
|