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First prepare the dipping sauce in order for it to be chilled by the time the fritters are ready.
In a bowl, combine all the ingredients, adding salt and pepper to taste. Cover and place in the refrigerator.
Place the grated squash in a colander. Add the salt, toss, and let stand for 30 minutes to drain, then squeeze and press it with your hands to remove any last bit of water. Place in a large bowl with the onion, spring onions (scallions), olives, herbs, beaten eggs and crumbled feta. Taste, to check the seasoning, and gently mix until just combined.
Sift the flour and baking powder into the bowl gradually, while mixing. The batter should be a little runny and not too thick or the fritters will be too starchy. Cover with clingfilm (plastic wrap) and place in the refrigerator for 30–60 minutes. (You can skip this step if you are short of time, but it really helps bring out all the flavours in a very nice way and makes it much easier to form the patties.)
Form the patties into ping pong-sized balls and slightly flatten with your hand. Set aside.
Place a deep frying pan over a medium-high heat. Pour oil into the pan to a depth of 1cm (½ inch) and heat. Once hot, add the fritters a few at a time (to keep the oil heat high so that they turn nice and crispy). Fry for about 2–3 minutes on each side or until crispy and golden. Once cooked, place on kitchen paper to soak up excess oil. Serve with the yogurt dip on the side.