"These are autumn in a fritter. Not only were they an unexpected hit with my 18-month-old, but, after trying one myself, I instantly crossed out the saffron arancini at the top of my list for an upcoming lunch party and replaced it with a delirious, OMG make these fritters! Not bad for a five-ingredient dish, and a lot less faff than arancini."
"Beetroot, apple and feta fritters Serve with a green salad and the dip alongside for a filling dinner on a cold evening. Prep 15 min Cook 20 min Serves 2-4 2 apples (I used Discovery) 2 medium beetroot, peeled and grated 1 egg 200g feta, crumbled 60g self-raising flour (gluten-free if you have it) Olive oil, for frying For the dip 3 heaped tbsp Greek yoghurt 3 heaped tbsp mayonnaise lemon, juice and zest A pinch of sea salt"
Beetroot, apple and feta fritters combine grated apple (skin on), grated beetroot, a beaten egg and crumbled feta with self-raising flour to bind. Excess apple moisture is squeezed out before mixing to avoid soggy fritters. Scoop ping-pong-ball-sized portions, pat into rounds and fry in a little oil for two to three minutes per side until evenly browned. Drain on kitchen paper. Whisk Greek yoghurt, mayonnaise, lemon juice and zest, then season for a fresh dip. Serve fritters hot alongside the dip and a green salad for a filling cold-evening meal.
Read at www.theguardian.com
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