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
½ lemon, juice and zest
A pinch of sea salt

Grate the apples skin and all into a clean tea towel, then twist and squeeze the towel over the sink to remove as much moisture as you can. Tip the grated apple into a large bowl, then add the grated beetroot, egg and crumbled feta, and mix well. Scatter in the flour and mix again.

Put a half-teaspoon of oil in a large, nonstick frying pan, and bring to a medium heat. Scoop out ping-pong-ball-sized pieces of mixture, and pat out each one into a neat round. Fry the fritters in batches for two to three minutes on each side, until evenly browned, then transfer to a plate lined with kitchen paper. Repeat with the remaining fritter mixture.

While you’re frying, whisk the yoghurt, mayo and lemon juice and zest, then season to taste. Serve the fritters hot, with the dip alongside, and a green salad if you wish.