Clare Barnes from Clove Kitchen shares her herby fritters with green goddess sauce. It's a vibrant, versatile recipe that makes herbs the star of every meal.
Herby fritters with green goddess sauce
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Ingredients
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 clove 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
Clove Kitchen 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.
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.
Method
Step 1
Start by making the sauce. Roughly chop the dill and mint leaves, and break the feta up slightly. Place in a food processor, along with the yoghurt, lemon juice, salt and pepper, 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.
Step 2
Finely slice the onion, roughly chop the dill, mint and parsley and put in a large mixing bowl.
Step 3
Grate the potato and give it a good squeeze over the sink to remove any excess liquid, then add to the bowl. Add minced garlic, fennel seeds and chilli flakes, if using, and mix until well combined.
Step 4
In a small bowl, crack the eggs and whisk gently. Stir in the flour until combined, then add the feta, salt and pepper and mix again.
Step 5
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 onion and potato will release a little bit of liquid as you stir, so keep mixing until everything comes together.
Step 6
Cover a flat plate with paper towel and set aside. In a frypan, heat oil 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.
Step 7
Serve hot with the green sauce and lemon wedges.
Helpful tips
Can I use a different type of cheese instead of feta?
Yes, you can substitute the feta with crumbled goat cheese or ricotta for a more creamy texture, or try grated parmesan or cheddar if that's what you have in the fridge.
Is there a way to make this recipe gluten-free?
Yes, you can make this recipe gluten-free by substituting the plain flour with a gluten-free flour blend, or use chickpea flour to give the fritters more texture and a boost of protein.
Can I use sweet potatoes instead of regular potatoes in the fritters?
Yes! Sweet potatoes would be great in this recipe as they are starchy like regular potatoes and would bring a very pretty fleck of orange to the plate.
What other dipping sauces could pair well with these fritters?
Try these fritters with tzatziki, spicy sriracha mayo, or even a simple garlic aioli. They also taste great with a tangy tomato chutney or chilli jam.
Nutrition per serving
Calories
357
kcal
Fat
24
g
Carbohydrates
18
g
Protein
15.1
g
Fiber
2.3
g
Nutrition information is estimated based on the ingredients in this recipe. It isn't a substitute for a professional nutritionist's advice.
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