Bell bell pepper fritters
Prepare these tender pancakes from the juicy flesh of sweet peppers with the addition of white bread, sour cream and flour. The flavor of these pancakes is very original and the color is bright and appetizing! Products (for 4 servings)
Red bell pepper - 580 g
White bread (crumb without crust) - 1-2 slices (60-70 gr)
Sour cream (20%) - 55 g
Garlic - 1 clove
Flour - 50 g
Baking powder - 0,5 teaspoon
Salt - 0,5 tsp.
Ground black pepper - a tip of knife
Vegetable oil (for frying) - 5-6 tbsp.
*
To serve:
Sour cream (optional) - to tast
Prepare the necessary products.
Wash the peppers, cut lengthwise into two halves. Remove the core with seeds and stalks. Cut the peeled flesh into thinner slices to make it easier to grate.
Grate all the prepared bell bell pepper slices on a fine grater. Shred the pulp and remove the remaining thin skin. You can chop the pepper slices in a blender, but then the puree will not be as tender. I got 350 grams of puree.
Crumble breadcrumbs and add to the mashed peppers. Stir to combine.
Add the flour and stir to combine.
Add sour cream, mix again.
If the mass is very liquid, you can add a little more flour (I added another 1 tbsp. of flour). Salt and pepper the mass, add the baking powder and mix.
Heat vegetable oil in a frying pan. One tablespoon at a time put the mass from the peppers in the pan and fry on medium heat for 2-3 minutes on each side, until lightly browned.
Ready fritters, transfer to a plate lined with paper towels to absorb excess oil.
Serve bell bell pepper fritters with fresh sour cream immediately after making.
Bon appetit