Vegetable Fritters

theguardian.com

Kevin Dent

subheading: For the herb yoghurt:

15g coriander leaves

15g mint leaves

150g greek yoghurt

2 tbsp lemon juice

subheading: For the fritters:

260g asparagus spears, trimmed and cut at an angle into 1cm lengths

160g jarred artichoke hearts in brine, drained and roughly chopped

1 small red onion, peeled and thinly sliced (60g net)

15g mint leaves, roughly chopped

15g coriander leaves, roughly chopped

2 green chillies (20g), finely sliced (remove and discard the pith and seeds if you prefer less heat)

100g pitted green olives (I use nocellara), roughly torn into pieces

3 garlic cloves, peeled and crushed

2 tsp coriander seeds, roughly crushed in a mortar

2 eggs, beaten

50g self-raising flour

Fine sea salt and black pepper

300ml sunflower oil, for frying

Directions at theguardian.com

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