🧂 Ingredients
- 2 medium Tomatoes(finely diced)
- 0.5 medium Onion(finely diced)
- 0.5 medium Bell pepper(finely diced, any color)
- 0.25 cup Cilantro(chopped)
- 1 small Jalapeño(seeded and finely minced (optional))
- 1 cup All-purpose flour
- 0.25 cup Cornstarch
- 1 tsp Baking powder
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.75 cup Water(or enough to form a thick batter)
- 3 cups Vegetable oil(for frying)
👨🍳 Instructions
- 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
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
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
Add the prepared vegetable mixture to the batter and gently fold to coat evenly.
💡 Tip: Do not overmix. - 5
Heat vegetable oil in a deep pot or Dutch oven over medium-high heat to about 350°F (175°C).
⏱️ 10 minutes - 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
Serve hot as a snack or side dish, often with a side of salsa or crema.
💡 Tip: Best enjoyed immediately after frying.
💡 Pro Tips
- ✓Ensure vegetables are well-drained before adding to batter to prevent sogginess.
- ✓Maintain oil temperature for crispy fritters.
- ✓Adjust jalapeño for desired spice level.
🔄 Variations
- Add shredded cheese to the batter.
- Incorporate other finely chopped vegetables like zucchini or corn.