less than 30 mins
10 to 30 mins
By Matt Tebbutt
For the herb yoghurt
- 100g/3½oz Greek yoghurt
- 2 tbsp finely chopped fresh dill
- 1 garlic clove, minced
- 1 lemon, zest and juice
- salt and freshly ground black pepper
For the broccoli fritters
- 500g/1lb 2oz broccoli, broken into florets
- 1 tbsp finely chopped fresh mint
- 1 tsp dried oregano
- 85g/3oz plain flour
- 1 tsp baking powder
- vegetable oil, for deep-frying
To make the herb yoghurt, mix everything together in a bowl, season with salt and pepper and set aside.
Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended.
To make the fritters, place the broccoli in a bowl, add the herbs and some salt and toss well. Add the flour, baking powder and enough water to coat the broccoli in batter.
Deep-fry the fritters for 5 minutes or until golden brown. Drain on kitchen paper and serve with the herb yoghurt.