Appetizers & First Course

Featured Recipe

Roasted Red Bell Pepper Fritters

Servings: 12 
Serving size: 3 pieces
Preparation time: 45 minutes (make sauce 24 hours ahead of time)
    • 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. The Perfect Purée Roasted Red Pepper,  thawed
    • Vegetable oil for deep frying
    • Creamy Herb Sauce (recipe below)

Method:
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" 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.


Creamy Herb Sauce:
Method:
1. 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. Season to taste with salt and pepper.
2. Cover and refrigerate until thickened, about 24 hours. Makes 3/4 cup sauce.

Serving Suggestion:
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.
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