Winner Dinners: Angelo Vagiotis, head chef of the Pullman restaurant shares his favourite childhood meal
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.
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.
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