Green Fritters with Feta, Lemon and Dill Yoghurt
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Green Fritters with Feta, Lemon and Dill Yoghurt
Ingredient
1 cup frozen baby peas, thawed
2 cups broccoli, finely chopped
3 green shallots, finely chopped
2 teaspoons lemon zest, plus wedges to serve
3 free range eggs, lightly beaten
40ml thickened cream
1 cup self-raising flour
200g feta cheese, crumbled
1 cup (250ml) Red Island olive oil for frying
Sea salt to taste
Dill Yoghurt
1 cup thick Green Jalna yoghurt
2 Tablespoons fresh dill, finely chopped
1 tablespoon Red Island olive oil
Method
Crush the peas in a large bowl with the back of a fork into a rough mush. Add in the broccoli, shallots, lemon zest, eggs and cream until combined. Add in the flour and gently fold through the mixture along with the feta cheese until you have a thick batter. Season with a little sea salt and cracked black pepper.
Heat oil in a non-stick frying pan over a medium heat (around 160 degrees). Add heaped tablespoon-sized amounts of the mixture into the oil and cook for 2 minutes each side, or until golden, crisp and slightly puffed. Remove from the heat and place on a paper towel and season with a little sea salt.
Whisk the yoghurt and dill together in a bowl and drizzle over olive oil.
Serve the fritters warm with dill yoghurt extra lemon wedges.
Recipe by Courtney Roulston
