Deep-fried bell peppers

(makes 15)

  • 140 g (250 ml) cake flour
  • 5 ml baking powder
  • 1 egg, beaten
  • about 250 ml soda water
  • 15 small red, green and yellow bell peppers 
  • 250 g haloumi, cut into 1 cm segments
  • about 500 ml sunflower oil
  • about 140 g (250 ml) cake flour, to roll the bell peppers in

Sift the flour and baking powder into a bowl and make a hollow in the middle. Pour the beaten egg into the hollow. Add the soda water a little at a time while beating the dough with a whisk. Try to avoid lumps. Add just enough soda water to make a dipping batter with the consistency of mayonnaise. Cut a large slit into the side of each bell pepper. Push a piece of haloumi through each slit. Heat the sunflower oil in a deep pot. Dip the bell pepper in the batter and then roll in the cake flour until completely covered. Dip in the batter again and carefully place in the hot oil. Fry until lightly browned on each side. If the oil is too hot, turn down the heat. Drain on paper towels and serve warm.