Vegetable Fritter Recipe

All-Purpose Flour: 1 cup (125g)

Eggs: 2 large

Milk: 1/2 cup (120ml)

Baking Powder: 1 tsp

Salt: 1/2 tsp

Black Pepper: 1/4 tsp

Vegetables (finely chopped):

Red bell pepper: 1/2 cup

Green bell pepper: 1/2 cup

Onion: 1/4 cup

Carrot: 1/2 cup grated

Parsley or Cilantro: 1/4 cup

Cheese (optional): 1/2 cup shredded

Oil: For frying

In a large mixing bowl, whisk together the eggs, milk, and salt until well combined.

Sift in the flour and baking powder, then mix to create a smooth batter.

Fold in the chopped vegetables, shredded cheese (if using), black pepper, and parsley or cilantro.

Heat about 1 inch of oil in a deep frying pan over medium heat.

Test the oil with a small drop of batter—it should sizzle and turn golden in about 30 seconds.

Drop spoonfuls of the batter into the hot oil, ensuring enough space between each fritter.

Fry for 2-3 minutes per side, or until golden brown and crispy.

Remove the fritters with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.

Serve warm with your favorite dipping sauces, such as ranch, sour cream, or sweet chili sauce.

Ensure Uniform Sizing: Chop vegetables finely for even cooking.
Adjust the Batter: Add more flour if the batter is too runny, or a splash of milk if too thick.
Serve Fresh: Fritters taste best when served hot and crispy.
Customize: Add spices like paprika or chili powder for extra flavor.