Veggie fritters are extremely popular with vegans, but they often follow a similar formula. The majority of plant-based fritters are made with zucchini, broccoli, and corn, but have you ever considered giving bell peppers a try?
In addition to bell peppers, this recipe also calls for carrots and potatoes, and you can spice things up by adding chili peppers to the mix. To make the recipe 100% vegan, you can replace dairy cheese with a plant-based alternative and serve them with your favorite vegan dip.
Ingredients
- 2 bell peppers
- 1 chili pepper
- 2 carrots
- 2 potatoes, boiled and peeled
- 190 g cheese of choice
- salt and pepper
- oil
- flour (optional)
Instructions
- After boiling your potatoes, peel them and use a cheese grater to grate them. Repeat the process with your carrots and cheese.
- Place your eggs in a big bowl and whisk them with a fork before adding the potato mixture to the bowl and stirring all the ingredients together until well combined.
- Cut your peppers into tiny pieces and stir them with the rest of the ingredients.
- Season the mixture with a pinch of salt and pepper, and mix until well combined.
- Shape the mixture into the fritters, and add some flour if they’re not holding well together.
- Fry the fritters in heated oil on medium or medium high heat, for about 3-4 minutes on each side until golden brown.
- Before serving the fritters, place them in a paper-lined plate to get rid of excess oil.
