Herb Fritters With Yoghurt, Mint And Apricot Dip

Course : Fritters
Serves: 6
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3 large eggs -- lightly beaten
150 grams mozzarella -- grated
85 grams freshly grated parmesan
125 grams fresh breadcrumbs
1/2 medium red onion -- finely chopped
1/4 teaspoon red chilli flakes -- up to 1/2, up to
2 tablespoons roughly chopped fresh marjoram
2 tablespoons roughly chopped chives -- and flowers, torn into segments
5 tablespoons roughly chopped flat leaf parsley
1 bunch rocket leaves -- roughly chopped
1 bunch baby spinach leaves -- roughly chopped
1/4 teaspoon salt and pepper
2 tablespoons sunflower oil
2 tablespoons generous knob of butter for frying
500 grams greek yoghurt
12 medium ready-to-eat dried apricots -- finely diced
2 cloves garlic -- crushed
2 tablespoons chopped fresh mint
1/4 teaspoon salt and pepper

Preparation / Directions:

1 Mix the fritter ingredients, except the oil and butter, until thick and fairly solid. Bind with breadcrumbs if damp. Chill for 1/2 hour or more. Mix the sauce ingredients just before using. Pour 1cm/ 1/2" oil into a frying pan, add the butter and heat until hazy. 2 Use a tablespoon to mould oval-shaped fritters, pressing firmly with your hand to compact it. Fry in the oil for 2-3 minutes until crisp. Drain on paper and serve hot with the sauce.


Nutritional Information:

96 Calories (kcal); 3g Total Fat; (28% calories from fat); 5g Protein; 12g Carbohydrate; 94mg Cholesterol; 141mg Sodium

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