Chop your squash into big chunks and cut the skin off ( you could peel it first)
Grate it using the coarser setting in the food processor
Chop up your spring onion, mint and chilli – fairly finely
Mix this up with the grated squash in a large bowl (doing this with your hands is easier, but a bit messy)
Add 2 beaten Eggs and season with Salt & Pepper – mix again
Add a handful of flour and two handfuls of breadcrumbs – mix again
You are looking to achieve a consistency that kind of sticks together. You could add more egg and breadcrumbs if too dry or wet – but don’t add more than another handful of flour or they’ll taste flour-ey
Once mixed up and looking like it might hold in fritters – heat a frying pan with some Extra Virgin Olive Oil
Fry spoonfuls of the mixture for 3 or 4 minutes on each side, leaving them to form a crust each time (ie don’t shake the pan too much)
Lift out of the pan and drain on kitchen paper – you may need to fry them in batches as a medium squash could make 12 fritters or so. If they break up in the pan it is definitely not a disaster – just pile them up in a bowl; they’ll still taste the same!