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Red pepper and sundried tomato fritters

These crispy, fresh fritters will be a crowd pleaser around the dinner table. Vibrant in colour and packed full of tasty goodness, they're a great way to get some extra vegetables on the plate. Delicious when served either on their own or with a salad for lunch or dinner.

  • 20 minutes prep. time
  • 15 minutes cooking time
  • Serves 4
  • Salads & light bites, Pies & savoury treats
Red pepper and sundried tomato fritters: a pile of three fritters on a board with a fork alongside, with red pepper and spinach pieces showing through the crisp batter
A crisp, crunchy way to eat more veg | © National Trust Images/Vicki Blatchley


  • 200g gram flour
  • 300g red pepper, finely sliced
  • 50g sundried tomatoes, roughly chopped
  • 50g spinach, roughly chopped
  • 15g basil, finely chopped
  • 2 tbsp vegetable oil
  • Pinch of salt and pepper



Red pepper and sundried tomato fritters

Watch how to make these tasty fritters.

Step 1

Mix the flour, salt and pepper in a bowl. Add in the red peppers, sundried tomatoes, spinach and basil and combine again. Add just enough water to bind the mixture together.

Step 2

Heat the oil in a large frying pan over a medium heat.

Step 3

Once the oil is hot, add the batter to the pan in four spoonfuls. Fry for 2–3 minutes until the bottom sets and starts to crisp. Carefully turn the fritters and fry for a further 2–3 minutes.

Step 4

Transfer to a baking sheet and bake in a preheated oven at 180°C (160°C fan/gas mark 4) for 10 minutes. Once cooked through and browned, remove from the oven.

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