Step 1

If serving with the dip, make this first – simply mix everything together and season with salt and pepper.

Step 2

Top and tail the citrus fruit to the point where you get a good showing of flesh as opposed to pith and skin. Slice the fruit as finely as possible while keeping each slice intact, removing any pips.

Step 3

Put the buttermilk in a bowl. Put the flour and semolina onto a plate and season with salt and pepper, then whisk briefly to combine and get rid of any lumps.

Step 4

Dip the citrus slices in the buttermilk and shake or lightly scrape them to get rid of any excess. Drop the slices into the flour mixture and give the plate a little shake. Flip over and repeat. Dust off any excess – you don’t want a thick coating as you want to see the detail from the citrus through the batter.

Step 5

Heat enough oil for deep-frying in a heavy-based saucepan or fryer to about 180ºC/350ºF. Fry the slices a few at a time – when they start to go golden brown remove with a slotted spoon to a plate lined with kitchen paper. The slices will continue to brown once they are removed and will be nicely caramelized in patches.

Step 6

Sprinkle with salt, then the corresponding spices and/or herbs for each fruit and serve with yogurt dip, if you like.