Herby Fritters with Green Goddess Sauce
There's a tendency to think of herbs as only a garnish, a little bit of pretty green on top of a dish. At Clove, we believe that if you're going to use herbs, we want you to taste them, and if you're going to buy herbs, we want you to use the whole bunch.
Our herby fritters and green goddess sauce will make your herbs shine. So, if the garden is heaving with mint, dill, or parsley, or there was a 2-for-1 deal at the grocer, this is the recipe to save.
Fritters are a 24/7 type of meal, so make extra and keep them in the fridge. Breakfast, morning tea, lunch, afternoon tea, dinner, drinks, a midnight snack - every time is fritter time. Plus, the green sauce lasts well and is delicious as a salad dressing, drizzled over grilled meats, or dolloped onto baked potatoes.
The herby quantities are suggestions only, so go rogue and use the herbs you have.
Ingredients 16
For The Fritters
1 onion, small, finely sliced
1 bunch parsley, roughly chopped
1⁄2 bunch dill, roughly chopped
1⁄2 bunch mint, roughly chopped
2 potato, small, about 200g, grated
2 cloves garlic, minced
1 tsp fennel seeds
1⁄2 tsp chilli flakes, optional
3 eggs, whisked
1⁄4 cup plain flour
1⁄2 tsp salt
1⁄2 tsp pepper
100 g feta, crumbled
3 tbsp rice bran oil
For The Sauce
1⁄2 bunch dill, roughly chopped
1⁄2 bunch mint, roughly chopped
100 g feta, broken up slightly
1⁄4 cup yoghurt
1 lemon, juiced
1⁄4 tsp salt
1⁄4 tsp pepper
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Method 7
For The Sauce
Start by making the sauce. Roughly chop the and , and break the up slightly. Place in a food processor, along with the , , and , and blitz until well combined. Add a splash of water to loosen the mix and blitz again. Spoon into a small bowl or jar and set aside.
For The Fritters
Finely slice the , roughly chop the , and and put in a large mixing bowl.
Grate the and give it a good squeeze over the sink to remove any excess liquid, then add to the bowl. Add minced , and , if using, and mix until well combined.
In a small bowl, crack the and whisk gently. Stir in the until combined, then add the , and and mix again.
Pour the cheesy egg mixture into the bowl with the herby-potato-onion mix and stir to combine. It will seem quite dry at first, but the and will release a little bit of liquid as you stir, so keep mixing until everything comes together.
Cover a flat plate with paper towel and set aside. In a frypan, heat over medium heat and drop in ¼ cup measurements of the fritter mix. Flatten slightly with a fork and fry for 3 minutes on each side until golden brown and cooked through. Transfer to the line plate, repeat until all the fritters are cooked.
Serve hot with the green sauce and wedges.
Clare Barnes' tips
These fritters are delicious as is, or with a dollop of the green sauce on top. To make them more of a full meal, serve them with crusty bread and a salad. They're yummy served with eggs for breakfast and are great in lunch boxes the next day.
Helpful tips
Can I use a different type of cheese instead of feta?
Is there a way to make this recipe gluten-free?
Can I use sweet potatoes instead of regular potatoes in the fritters?
What other dipping sauces could pair well with these fritters?
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Notes
4
