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Broccoli fritters with herb yoghurt

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 4 as tapas

Dietary
Vegetarian

By Matt Tebbutt
From Saturday Kitchen

Ingredients

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
  • salt
  • vegetable oil, for deep-frying

Method

  1. To make the herb yoghurt, mix everything together in a bowl, season with salt and pepper and set aside.

  2. 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.

  3. 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.

  4. Deep-fry the fritters for 5 minutes or until golden brown. Drain on kitchen paper and serve with the herb yoghurt.

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