Squash and Feta Fritters
Back home
1 min read

Squash and Feta Fritters

Squash and Feta Fritters

Ingredients

Method

  • 500g butternut squash, cut into 2cm cubes
  • 1 tbsp olive oil
  • 220g feta, crumbled
  • Bunch of chopped spring onions
  • 1 crushed garlic clove
  • 1 lemon, juice only
  • Pinch of nutmeg
  • 2 eggs
  • Handful of chopped coriander
  • 50g flour
  • Veg oil, for frying
  • Chipotle dip or sriracha mayo, to serve
  • Preheat the oven to 180C. Pop the squash cubes in a roasting tin, drizzle with olive oil and seasoning, and roast for 25 mins. Set aside to cool. Meanwhile, chuck the feta, garlic, spring onions, lemon, eggs, coriander and nutmeg in a food processor, and whizz to a paste. Add the flour, cooled squash and some seasoning, and pulse until a chunky mixture is formed. Pour into a bowl and chill in the fridge for 30 mins.
  • Heat 1cm of veg oil in a large frying pan until sizzling. Shape the fritter mixture into quenelles between 2 dessert spoons, and plop into the hot oil. Fry for 3-4 mins, turning halfway, until golden and puffy. Drain on kitchen paper, season with sea salt flakes, and serve with spicy dips.
25 mins
6 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box