Recipe for Herb Fritters with Yoghurt, Mint and Apricot Dip

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Yield:

6 servings

Ingredients:

Amount	Ingredient
3 x	Eggs, lightly beaten (3 To 4)
150 gm	Mozzarella, grated
85 gm	Freshly grated Parmesan
125 gm	Fresh breadcrumbs
1/2 x	Red onion, finely chopped
1/4 tsp	Red chilli flakes, up to 1/2, up to
2 tbl	Roughly chopped fresh marjoram
2 tbl	Roughly chopped chives, and flowers, torn into segments if possible
5 tbl	Roughly chopped flat leaf parsley
1 x	Handful rocket leaves, roughly chopped
1 x	Handful baby spinach leaves, roughly chopped
	Salt and pepper, sunflower oil
	Generous knob of butter for frying
	----------------- FOR THE SAUCE ----------------
1 x	500 gram tub Greek yoghurt
12 x	Ready-to-eat dried apricots, finely diced
2 x	Garlic cloves, crushed
2 tbl	Chopped fresh mint

Instructions:

Instructions: 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.

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... Herb Frittelle :: Herb Fruit Salad with Mint Sorbet ...