Appetizers: Herb Fritters by Recipe Cottage

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	Herb Fritters

		Herb Fritters With Yoghurt Mint And Apricot Dip 3 to 4 eggs, lightly beaten 150 grams mozzarella, grated 85 grams freshly grated Parmesan 125 grams fresh breadcrumbs 1/2 red onion, finely chopped 1/4 to 1/2 teaspoon red chilli flakes 2 tablespoons roughly chopped fresh marjoram 2 tablespoons roughly chopped chives and flowers 5 tablespoons roughly chopped flat leaf parsley 1 handful rocket leaves, roughly chopped 1 handful baby spinach leaves, roughly chopped salt and pepper, sunflower oil generous knob of butter for frying 500 gram tub Greek yoghurt 12 ready-to-eat dried apricots, finely diced 2 garlic cloves, crushed 2 tablespoons chopped fresh mint salt and pepper Mix the fritter ingredients, except the oil and butter, until thick and fairly solid. Bind with breadcrumbs if damp. Chill for 1/2 hour or more. Mix the sauce ingredients just before using. Pour 1cm/ 1/2" oil into a frying pan, add the butter and heat until hazy. Use a tablespoon to mould oval-shaped fritters, pressing firmly with your hand to compact it. Fry in the oil for 2-3 minutes until crisp. Drain on paper and serve hot with the sauce.