Spiced pea & courgette fritters with minty yogurt dip – With Barbismoked™ Lemon and Mint Smoked Garlic
Home BlogAccompanimentsSpiced pea & courgette fritters with minty yogurt dip – With Barbismoked™ Lemon and Mint Smoked Garlic

Spiced pea & courgette fritters with minty yogurt dip - With Barbismoked™ Lemon and Mint Smoked Garlic

Ingredients

For the yogurt dip
120ml Greek yogurt
2 cloves of Barbismoked™ Lemon and Mint Smoked Garlic, crushed
1 tbsp good-quality extra virgin olive oil
3 tsp mint sauce (or 2 tbsp freshly chopped mint leaves)

For the fritters
100g gluten-free plain white flour
3 medium eggs
2 courgettes, grated and the moisture squeezed out
60g peas
(thawed if frozen)
2 tbsp finely chopped mint leaves
2 spring onions, finely sliced
1 green chilli, deseeded and finely chopped
1 lemon, zested
1 ½ tsp ground coriander
1 ½ tsp ground cumin
¼ tsp baking powder
4 tbsp vegetable oil, for frying

To serve
100g feta, crumbled
3 spring onions, thinly sliced on a diagonal


Method

In a large bowl, mix together all the fritter ingredients, except the oil, until combined. For the yogurt dip, simply mix Barbismoked™ Lemon and Mint Smoked Garlic and all the ingredients together in a small bowl with plenty of freshly ground black pepper and 1 tsp salt. The dip can be made in the morning and chilled.

When you’re ready to cook the fritters, heat the oil over a high heat (you want to make sure the oil is really hot, so be brave!). Carefully drop 1 tbsp of batter into the pan – add only 4-5 tbsp at a time so you don’t overcrowd the pan – and fry for about 2 mins each side until nicely crisp and golden. Remove from the pan and place on kitchen paper to absorb the excess oil. The fritters can be fried a couple of hours before serving, then reheated in the oven.
To reheat the fritters ready for serving, heat oven to 220C/200C fan/gas 7. Put the fritters on a baking tray and bake for 10 mins or until crispy and hot. Serve on a platter with the feta and spring onions scattered over, with the minty yogurt dip on the side.


Acknowledgements

Based on a recipe featuyred on BBC Good Food


SMOKED GARLIC

 

  • Comments
  • 0