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Rukmini Iyer
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.