Veggie fritters recipe
 An easy vegetable fritter recipe for all the family. Perfect to make with the kids or for the kids and you can add any grated vegetables you like. This one is made with grated butternut squash and sweetcorn. So simple! ⅓ cucumber, grated6 tbsp yoghurt½ garlic clove, crushed½ lemon, finely grated zest only (optional) ⅓ cucumber, grated 6 tbsp yoghurt ½ garlic clove, crushed ½ lemon, finely grated zest only (optional) 1 large free-range egg50g/1¾oz self-raising flour150g/5½oz butternut squash, grated198g tin sweetcorn, drained2 spring onions, trimmed and finely sliced4 tbsp oil, olive, sunflower or vegetablesalt and freshly ground black pepper 1 large free-range egg 50g/1¾oz self-raising flour 150g/5½oz butternut squash, grated 198g tin sweetcorn, drained 2 spring onions, trimmed and finely sliced 4 tbsp oil, olive, sunflower or vegetable salt and freshly ground black pepper Method To make the lemony cucumber dip, combine all the ingredients in a small bowl.To make the fritters, break the egg into a bowl. Whisk the egg and flour together in a large bowl. Add the butternut squash, sweetcorn and spring onions. Season to taste with salt and pepper.Heat the of the oil in a large, non-stick frying pan. Gently drop 1–2 large spoonfuls of the batter into the pan and spread with the back of the spoon. Spoon in four more fritters, leaving a 2–3cm/¾–1¼in gap between them. If your frying pan in smaller, fry in batches to avoid the fritters merging.Cook over a medium heat for 3 minutes on each side, or until crisp and golden-brown. Transfer to a plate lined with kitchen paper. Serve with the lemony cucumber dip. To make the lemony cucumber dip, combine all the ingredients in a small bowl. To make the lemony cucumber dip, combine all the ingredients in a small bowl. To make the fritters, break the egg into a bowl. Whisk the egg and flour together in a large bowl. Add the butternut squash, sweetcorn and spring onions. Season to taste with salt and pepper. To make the fritters, break the egg into a bowl. Whisk the egg and flour together in a large bowl. Add the butternut squash, sweetcorn and spring onions. Season to taste with salt and pepper. Heat the of the oil in a large, non-stick frying pan. Gently drop 1–2 large spoonfuls of the batter into the pan and spread with the back of the spoon. Spoon in four more fritters, leaving a 2–3cm/¾–1¼in gap between them. If your frying pan in smaller, fry in batches to avoid the fritters merging. Heat the of the oil in a large, non-stick frying pan. Gently drop 1–2 large spoonfuls of the batter into the pan and spread with the back of the spoon. Spoon in four more fritters, leaving a 2–3cm/¾–1¼in gap between them. If your frying pan in smaller, fry in batches to avoid the fritters merging. Cook over a medium heat for 3 minutes on each side, or until crisp and golden-brown. Transfer to a plate lined with kitchen paper. Serve with the lemony cucumber dip. Cook over a medium heat for 3 minutes on each side, or until crisp and golden-brown. Transfer to a plate lined with kitchen paper. Serve with the lemony cucumber dip. Recipe tips Use any vegetables you like for this recipe. Hard veg like carrots and sweet potatoes can be grated; cauliflower and broccoli can be cut into tiny florets; leafy veg shredded; frozen vegetables thawed and leftover cooked vegetables can be cut into small pieces before mixing with the batter. Serve with a few lemon slices for extra zing!