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