I wanted to make some fritters with broccoli but I wanted chunks of broccoli and chunks of feta and some hot chilli and then I wanted to dip them in some zingy citrus yoghurt before eating. I definitely did not want the broccoli and feta to be whizzed so much they became rice or mash. There was a risk they would not stick together when cooking and I will be honest the first couple didn’t. But once I mastered the quantity and the drop from the spoon into the pan I was on my way. I am happy with the result.
1 large head of broccoli
½ cup flour
3 x eggs, lightly beaten
½ cup finely grated parmesan cheese
½ cup feta cheese, cubed
1 garlic clove, finely diced
1 teaspoon dried chilli flakes (or to your taste)
½ teaspoon salt
Freshly ground black pepper
Extra virgin olive oil for cooking
Citrus Yoghurt
3 tablespoons of Greek natural yoghurt
1 teaspoon grated lemon zest
A pinch (or ¼ teaspoon) of dried chilli flakes
Cut florets and their stems from the main stalk of the broccoli. Chop the florets to roughly 1 cm size pieces and the stems a bit smaller as they take longer to cook. I then microwaved the florets and stems for three minutes to soften just slightly. Alternatively, you could toss lightly in a hot pan but don’t overcook or the broccoli will break down and you won’t get that crunch you want in the fritter. Add all other ingredients except the olive oil to the broccoli and mix well with a large spoon. You want the consistency of the batter to be not too wet but also not too dry. This will depend on how much broccoli you have. If too dry, add a tablespoon of water or if too wet, add a tablespoon of flour. Add more if still not to the right consistency. Heat the 2-3 tablespoons of olive oil in a pan on medium heat. Drop spoonfuls of the broccoli batter into the hot oil keeping the fritters together and not flattening out too much – otherwise they will fall apart. Once golden on one side, gently turn and cook the other side. Once cooked, remove and drain on paper towel.
To make the citrus yoghurt, mix all ingredients together. Serve with the hot broccoli fritters.
