Squash fritters, or as we call them in Greek, “Keftedes Kolokythas” (literally squash balls) are a cherished food memory from my childhood. Every autumn afternoon after school, I would come home to find a plate of these golden, crispy fritters waiting for me, along with a note from my Yaya, Toula. “Heat them in the oven for five minutes. I’m at the farm. With love, your Yaya.” The blend of sweet squash and raisins, salty feta, and a tangy yoghurt dip made these fritters the perfect snack. Hot from the oven yet cooled by the yoghurt, they were a delightful combination of flavours and textures. They are easy to prepare. My grandmother Toula whipped them up effortlessly. They remain one of my favourite introductions to the wonderful world of umami.
Ingredients
- 500g red Kuri squash
- 1 white onion, grated
- 4 spring onions, finely chopped
- 2tbs freshly cut mint
- 2 spoonfuls roughly chopped raisins
- 1 beaten egg
- 1tbs grated Rockfield Sheep’s Cheese
- 2tbs crumbled Feta cheese
- 7-8tbs buckwheat flour
- Salt & freshly ground black pepper
- Flour for dusting
- For the dip
- 200g Velvet Cloud Yoghurt
- 1tsp cider vinegar
- 2tbs chopped fresh mint
Method
- To make the squash fritters, begin by grating the pumpkin into a bowl. Add grated onion, spring onions, mint, an egg, raisins, and the grated Rockfield cheese, mixing everything together thoroughly, either by hand or using a whisk. Season with salt and pepper. Gradually incorporate buckwheat flour, adding it bit by bit until the mixture becomes firm enough to form into patties.
- To cook the fritters, you can either fry them in vegetable oil for about two minutes on each side or bake them in the oven for a lighter option. If you choose to bake them, preheat your oven to 170 degrees and place the patties on a baking tray lined with parchment paper to prevent sticking. Drizzle with a little oil. Bake for 10 minutes or until golden and cooked through. Once cooked, transfer the fritters to absorbent paper to remove excess oil.
- For the dip, combine Velvet Cloud yoghurt with freshly chopped mint, a splash of cider vinegar and a pinch of salt. Serve the crispy fritters warm, paired with the tangy yoghurt dip for a delicious snack.
Angelo Vagiotis is the head chef of The Pullman restaurant at Glenlo Abbey. Having worked at the legendary Noma in Denmark and the three-Michelin-starred Manresa in California Angelo arrived in Ireland to lead the opening of Terre at Castlemartyr Resort in Cork, before taking up his current position at Glenlo Abbey Hotel in Galway
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