Squash and Feta Fritters
Squash and Feta Fritters



  • 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

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