/** * https://gist.github.com/samthor/64b114e4a4f539915a95b91ffd340acc */ (function() { var check = document.createElement('script'); if (!('noModule' in check) && 'onbeforeload' in check) { var = false; document.addEventListener('beforeload', function(e) { if (e.target === check) { = true; } else if (!e.target.hasAttribute('nomodule') || !) { return; } e.preventDefault(); }, true); check.type = 'module'; check.src = '.'; document.head.appendChild(check); check.remove(); } }());

Broccoli fritters with herb yoghurt

Prepare: less than 30 mins
Cook: 10 to 30 mins
Serve: Serves 4 as tapas
Dietary: Egg-free Pregnancy-friendly

Broccoli gets a delicious makeover. Perfect as part of a tapas platter.

By Matt Tebbutt

From Saturday Kitchen Best Bites

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

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.