The fritters are typically fried in order to acquire a crispy outer layer, and although some home cooks now prefer to bake them, I do insist on the traditional fried version – they are delightfully crispy on the outside, moist and fresh on the inside, and they don’t feel heavy or oily at all.

The secret for success here is to let the grated butternut drain well and to use plenty of chopped fresh herbs and onions. The fritters are typically served with yogurt or a yogurt- based dip such as tzatziki. Here, I pair it with a simple and versatile minty yogurt dip, which you can use in many other recipes.

Serves 4

350g (12oz) butternut squash, grated (using the big holes of a box grater)

1 tsp salt

1 medium white onion, finely chopped

2 spring onions (scallions), finely chopped

75g (2 1⁄2oz) pitted green olives, roughly chopped

4 tbsp chopped mint

2 tbsp chopped parsley

2 tbsp chopped dill

2 eggs, lightly beaten

100g (3 1⁄2oz) feta, crumbled

50g (2oz) plain (all-purpose) flour

1 tsp baking powder

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

For the yogurt dipping sauce

4 tbsp Greek-style (strained) yogurt

1⁄2 tbsp chopped mint

1⁄2 tsp ground coriander

1⁄2 tsp finely grated lemon zest

2 tsp olive oil

Sea salt and freshly ground black pepper

Step One

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. Place the grated squash in a colander. Add the salt, toss, and let stand for 30 minutes to drain, then squeeze and press it with your hands to remove any last bit of water.

Step Two

Place in a large bowl with the onion, spring onions (scallions), olives, herbs, beaten eggs and crumbled feta. Taste, to check the seasoning, and gently mix until just combined. Sift the flour and baking powder into the bowl gradually, while mixing. The batter should be a little runny and not too thick or the fritters will be too starchy.

Step Three

Cover with clingfilm (plastic wrap) and place in the refrigerator for 30-60 minutes. (You can skip this step if you are short of time, but it really helps bring out all the flavors in a very nice way and makes it much easier to form the patties.)

Step Four

Form the patties into ping pong-sized balls and slightly flatten with your hand. Set aside. Place a deep frying pan over medium-high heat. Pour oil into the pan to a depth of 1cm (1⁄2 inch) and heat. Once hot, add the fritters a few at a time (to keep the oil heat high so that they turn nice and crispy). Fry for about 2-3 minutes on each side or until crispy and golden. Once cooked, place on kitchen paper to soak up excess oil. Serve with the yogurt dip on the side.