BUTTERNUT SQUASH FRITTERS WITH OLIVES AND HERBS

Fritters made from vegetables or pulses are prepared in most parts of Greece using courgettes, aubergines, potatoes, leeks or leafy greens. The secret is to let the grated squash drain well and to use plenty of chopped fresh herbs and onions.

SERVES 4

H 350g butternut squash, grated (using the big holes of a box grater)

H 1 tsp salt

H 1 medium white onion, finely chopped

H 2 spring onions, finely chopped

H 75g pitted green olives, roughly chopped

H 4 tbsp chopped mint

H 2 tbsp chopped parsley

H 2 tbsp chopped dill

H 2 eggs, lightly beaten

H 100g feta, crumbled

H 50g plain flour

H 1 tsp baking powder

H oil, for frying (I use a light olive oil or sunflower oil)

FOR THE DIPPING SAUCE

H 4 tbsp Greek-style yogurt

H ½ tbsp chopped mint

H ½ tsp ground coriander

H ½ tsp grated lemon zest

H 2 tsp olive oil

H sea salt and freshly ground black pepper

H First prepare the dipping sauce in order for it to be chilled by the time the fritters are ready. In a bowl, combine all the ingredients, adding salt and pepper to taste. Cover and place in the refrigerator.

H Place the grated squash in a colander.

Add the salt, toss, and let stand for 30 minutes to drain; squeeze and press it with your hands to remove any water. Place in a large bowl with the onion, spring onions, olives, herbs, beaten eggs and crumbled feta. Taste, to check the seasoning, and gently mix until just combined.

H Sift the flour and baking powder into the bowl while mixing. The batter should be a little runny and not too thick. Cover with clingfilm and place in the refrigerator for 30-60 minutes. (You can skip this step but it really helps bring out the flavours and makes it easier to form the patties.)

H Form into patties the size of ping-pong balls and slightly flatten with your hand. Set aside.

H Pour oil into a deep frying pan to a depth of 1cm and place over a medium-high heat. Once hot, add the fritters a few at a time (keep the oil heat high so they turn crispy). Fry for 2-3 minutes on each side or until crispy and golden.

Once cooked, place on kitchen paper to soak up the excess oil. Serve with the dip on the side.