Crispy fried butternut squash

Authorcrumbs

This is almost certainly my favourite way to eat butternut squash. It’s great as a snack, starter or even alongside a few lamb chops! This autumnal ingredient is a versatile one, as we all know, so here’s a versatile dish in the spirit of the thing.

Yields2 Servings
 1 butternut squash
 1 pinch bicarbonate of soda
 fizzy water
 vegetable oil
 30 g feta
 orange blossom honeyto drizzle
 1 pinch wild oreganoto serve
1

Peel the butternut and cut off the bulbous bottom half (saving the other end for roasting another time), then scrape out all the seeds with a spoon and discard.

2

Thinly slice the butternut into rings about 1⁄4 cm thick (use a mandolin if you have one).

3

Now make a batter. First mix the flour with the bicarbonate of soda and a pinch of salt, and then slowly pour in the fizzy water, whisking all the time, until you have a pancake batter consistency.

4

Heat a deep fat fryer (or pour about 4cm vegetable oil into a deep, heavy-based pan over the hob) to 190C.

5

Dip the butternut squash rings into the batter, then carefully drop them into the oil (you’ll need to do this in batches). Cook until lightly golden and crispy (about 3-4 minutes), then remove them with a slotted spoon and place on a plate lined with kitchen paper to dry. Lightly season with fine salt.

6

When you’re ready to eat, arrange the squash on a plate, crumble over the feta, drizzle with the honey and add a good pinch of wild oregano. Eat immediately.

Category

Ingredients

 1 butternut squash
 1 pinch bicarbonate of soda
 fizzy water
 vegetable oil
 30 g feta
 orange blossom honeyto drizzle
 1 pinch wild oreganoto serve

Directions

1

Peel the butternut and cut off the bulbous bottom half (saving the other end for roasting another time), then scrape out all the seeds with a spoon and discard.

2

Thinly slice the butternut into rings about 1⁄4 cm thick (use a mandolin if you have one).

3

Now make a batter. First mix the flour with the bicarbonate of soda and a pinch of salt, and then slowly pour in the fizzy water, whisking all the time, until you have a pancake batter consistency.

4

Heat a deep fat fryer (or pour about 4cm vegetable oil into a deep, heavy-based pan over the hob) to 190C.

5

Dip the butternut squash rings into the batter, then carefully drop them into the oil (you’ll need to do this in batches). Cook until lightly golden and crispy (about 3-4 minutes), then remove them with a slotted spoon and place on a plate lined with kitchen paper to dry. Lightly season with fine salt.

6

When you’re ready to eat, arrange the squash on a plate, crumble over the feta, drizzle with the honey and add a good pinch of wild oregano. Eat immediately.

Crispy fried butternut squash