Ingredients:

  • 1 lb (450 g) Broccoli florets, finely chopped
  • 1 cup, packed (120 g) Mature Cheddar Cheese, freshly grated
  • 1 large Egg, lightly beaten
  • 1/2 cup (60 g) All-Purpose Flour (Plain)
  • 1/2 teaspoon Garlic Powder
  • 1 teaspoon Dijon Mustard
  • Pinch Ground Nutmeg
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black Pepper
  • 1/4 cup Vegetable Oil, for frying
  • 1/2 cup (120 g) Greek Yoghurt
  • 1 tablespoon (15 ml) Fresh Lemon Juice
  • 1 tablespoon (5 ml) Fresh Chives, finely snipped
  • Salt and Pepper to taste (for dip)

Instructions:

  1. Prepare the Broccoli: Steam or blanch the finely chopped broccoli florets for 3–4 minutes until bright green. Immediately rinse under cold water and drain thoroughly. Transfer the drained broccoli to a clean kitchen towel, gather the corners, and squeeze tightly to remove as much moisture as physically possible. This is crucial for crispiness.
  2. Form the Fritter Mixture: In a large bowl, whisk together the flour, garlic powder, salt, pepper, and nutmeg. Add the dried broccoli, grated Cheddar cheese, beaten egg, and Dijon mustard. Gently combine the ingredients until just mixed. Cover the bowl and refrigerate the mixture for 15 minutes to firm up the dough.
  3. Cook the Fritters: Using a 1/4 cup measure, form the mixture into small, dense patties. Heat the vegetable oil in a large frying pan over medium heat until shimmering. Carefully place the fritters into the hot oil, frying in batches of 4-5. Cook for 3–4 minutes per side, pressing down gently with a spatula, until deep golden brown and crisp. Remove and drain on paper towels or a rack, seasoning lightly with salt immediately.
  4. Prepare and Serve the Dip: In a small bowl, combine the Greek yoghurt, lemon juice, snipped chives, and season with salt and pepper. Serve the hot Crispy Cheesy Broccoli Fritters immediately alongside the tangy yoghurt dip.