Broccoli Fritters with Dill and Yoghurt Dip
Broccoli Fritters with Dill and Yoghurt Dip



  • 100g Greek yoghurt
  • 2 tbsp chopped dill
  • 1minced garlic clove
  • 1 lemon, zest and juice
  • Salt and pepper
  • For the Fritters
  • 500g broccoli florets
  • 1 tbsp chopped mint
  • 1 tsp dried oregano
  • 85g flour
  • 1 tsp baking powder
  • Salt
  • Veg oil, for frying
  • Make your dip by mixing together the ingredients in a bowl, seasoning well, and setting aside.
  • Place the broccoli in a bowl along with the herbs and some salt, and toss well. Stir in the flour and baking powder, and pour in enough water to make a thick batter that covers the broccoli. Deep-fry in vegetable oil (at about 180C or sizzling temperature) for 5 mins, or until puffed and golden. Drain on kitchen paper, season again, and serve with the dip.
30 mins
4 as a starter

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