Broccoli fritters with herb yoghurt
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- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 4 as tapas
- Dietary
- Egg-freePregnancy-friendly
Broccoli gets a delicious makeover. Perfect as part of a tapas platter.
Ingredients
For the herb yoghurt
- yoghurt: 100g/3½oz Greek yoghurt
- dill: 2 tbsp finely chopped fresh dill
- garlic: 1 garlic clove, minced
- lemon: 1 lemon, zest and juice
- black pepper: salt and freshly ground black pepper
For the broccoli fritters
- broccoli: 500g/1lb 2oz broccoli, broken into florets
- mint: 1 tbsp finely chopped fresh mint
- oregano: 1 tsp dried oregano
- plain flour: 85g/3oz plain flour
- baking powder: 1 tsp baking powder
- salt: salt
- vegetable oil: vegetable oil, for deep-frying
Method
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.
