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.

Light Bites
Stack of three red pepper and sundried tomato fritters on a wooden board
  • Preparation time 20 minutes (prep. time)
  • Cooking time 15 minutes (cooking time)
  • Serves 4


  • 200ggram flour
  • 300gred pepper, finely sliced
  • 50gsundried tomatoes, roughly chopped
  • 50gspinach, roughly chopped
  • 15gbasil, finely chopped
  • 2 tbspvegetable oil
  • A pinch of salt and pepper


  1. Place the flour, salt and pepper into a bowl and combine.
  2. Add in the red peppers, sundried tomatoes, spinach and basil and combine again.
  3. Add just enough water to bind the mixture together.
  4. Heat the oil in a large frying pan over a medium heat.
  5. Once the oil is hot, split the batter mix into four and place into the pan.
  6. Leave to fry for 2-3 minutes until the bottom sets and starts to crisp.
  7. Carefully flip the fritters and cook for a further 2-3 minutes on the other side.
  8. Transfer to a baking sheet and bake in an oven at 180°C for 10 minutes.
  9. Once cooked and nicely browned, remove from the oven.