Apple & Pumpkin Fritters

Grate the apple on the large side of a grater and add to a medium bowl. Next add in the pumpkin puree, diced onions, fresh herbs, feta cheese, garlic, salt, pepper, cinnamon and mix.
Beat the eggs with a fork or whisk and once combined, add to the apple mixture and stir.
In a small bowl mix together the flour and baking powder, set aside.
Finally add in the flour and baking powder mixture. Stir together until the mixture is combined and set in the fridge for 30 minutes before frying – this helps keep a more formed fritter when you fry.
Once the mixture has been in the fridge for 30 minutes remove and give it another stir.
When ready to cook, add olive oil to a non-stick frying pan, covering the entire bottom of the pan. Turn to medium-high heat.
When the pan is hot, turn the heat to medium and start cooking the fritters in batches. Add the apple pumpkin fritter mixture, 3 tbsp at a time (for one fritter) into the pan and gently press down with the back of a spoon once in the pan to flatten slightly, the fritter should be about 1/2 inch thick. Fry for about 1 1/2 minutes per side, and then another 1 minute per side until golden brown on each side – you'll know the fritter is ready to flip if the spatula can slide underneath the fritter easily.
If the pan is getting too hot, continue cooking on medium-low.
Add olive oil in between each batch if needed and wipe out any overly browned bits from the pan.
Fry in batches until all of the dough is used. Serve with Greek yogurt.