After a week of healthy, light, ‘welcome to the new year’ eating, I thought it was time to share a hearty brunch recipe. Or in my case, second breakfast.
There’s nothing I love more than relaxed eating during the weekend. Dishes full of flavour with little effort, that will make you sit back and savour the moment.
I love this recipe because I know I will have all the ingredients in the cupboard; and always a lonely looking pepper at the back of the fridge.
Chipotle sauce brings a smokey heat to the fritters; a welcome mid-morning wake-up in my book. Chipotle are smoked chilli peppers known for their authentic, fiery hit. Perfect when combined with roasted red peppers and smoked paprika in a light and fluffy fritter.
Brew the coffee and enjoy.
Makes approximately 8 fritters
1 red pepper, chopped into small chunks
2 tsp olive oil
6 tbsp sunflower oil
120g plain flour
2 tsp baking powder
1/2 tsp smoked paprika
Pinch of sea salt
100ml cold water
Few drops of Chipotle sauce
Handful of coriander leaves, chopped roughly
1. Heat the oven to 200C/ Gas mark 6.
2. Place the chopped red pepper onto a baking tray and drizzle lightly with olive oil. Bake in the oven for 20-25 minutes until softened and some of the edges have browned slightly. Remove from the oven and drain the excess oil.
3. Heat the sunflower oil in a flat pan until medium hot
4. In a bowl mix the flour, baking powder, smoked paprika, sea salt and the roasted red pepper. Pour in the cold water and stir to form a thick mixture.
5. Spoon the mixture into the pan, about 1 tbsp per fritter. Cook for 2-3 minutes until golden then flip and cook on the other side. Drain on kitchen paper.
6. Shake over the chipotle sauce (to taste) and scatter with chopped coriander leaves.