👨‍🍳 Instructions

1. 1

   In a medium bowl, combine the diced tomatoes, onion, bell pepper, cilantro, and jalapeño (if using). Season with a pinch of salt and pepper. Set aside.

   💡 Tip: Ensure vegetables are finely diced for even cooking.
2. 2

   In a separate large bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, and pepper.

   💡 Tip: Whisking dry ingredients ensures an even batter.
3. 3

   Gradually add water to the dry ingredients, whisking until a thick, pancake-like batter forms. It should be thick enough to coat the vegetables but not too stiff.

   ⏱️ 5 minutes
4. 4

   Add the prepared vegetable mixture to the batter and gently fold to coat evenly.

   💡 Tip: Do not overmix.
5. 5

   Heat vegetable oil in a deep pot or Dutch oven over medium-high heat to about 350°F (175°C).

   ⏱️ 10 minutes
6. 6

   Carefully drop spoonfuls of the vegetable batter into the hot oil, being careful not to overcrowd the pot. Fry in batches for about 3-5 minutes per side, or until golden brown and crispy.

   ⏱️ 10 minutes

   💡 Tip: Use a slotted spoon to remove the fritters and drain on paper towels.
7. 7

   Serve hot as a snack or side dish, often with a side of salsa or crema.

   💡 Tip: Best enjoyed immediately after frying.