Tomato, feta and roasted capsicum fritters


Tomato, feta and roasted capsicum fritters

  • 0:15 Prep
  • 0:18 Cook
  • Makes 20


  • 3 eggs
  • 1/2 cup milk
  • 1 1/2 cups self-raising flour
  • 1 large tomato, deseeded, finely chopped
  • 1/3 cup (75g) roasted capsicum, finely chopped
  • 2 tablespoons finely grated parmesan cheese or vegetarian hard cheese
  • 200g feta, crumbled
  • 1/4 cup vegetable oil
  • pesto, to serve


  • 1
    Whisk eggs and milk together in a large jug. Place flour in a bowl. Make a well in the centre. Add egg mixture. Stir to form a smooth batter. Stir in tomato, capsicum, parmesan and feta.
  • 2
    Heat 1 tablespoon oil in a large frying pan over medium-high heat. Add 1 heaped tablespoon batter to pan. Flatten slightly. Repeat to make 7 fritters. Cook for 2 to 3 minutes each side or until golden and cooked through. Repeat with remaining oil and batter to make 20 fritters. Serve with pesto.



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