BUTTERNUT SQUASH FRITTERS WITH OLIVES & HERBS
SERVES 4
350g butternut squash, grated (using the big holes of a box grater)
1 tsp salt
1 medium white onion, finely chopped
2 spring onions, finely chopped
75g pitted green olives, roughly chopped
4 tbsp chopped mint
2 tbsp chopped parsley
2 tbsp chopped dill
2 eggs, lightly beaten
100g feta, crumbled
50g plain flour
1 tsp baking powder
Light olive oil, for frying
FOR THE YOGURT DIPPING SAUCE
4 tbsp Greek-style yogurt
½ tbsp chopped mint
½ tsp ground coriander
½ tsp finely grated lemon zest
2 tsp olive oil
Sea salt and freshly ground black pepper
■ 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. Place in a large bowl with the
