Authorcrumbs"This is almost certainly my favourite way to eat butternut squash," says Freddy Bird. "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."
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.
Thinly slice the butternut into rings about 1⁄4 cm thick (use a mandolin if you have one).
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.
Heat a deep fat fryer (or pour about 4cm vegetable oil into a deep, heavy-based pan over the hob) to 190C.
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.
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.
Ingredients
Directions
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.
Thinly slice the butternut into rings about 1⁄4 cm thick (use a mandolin if you have one).
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.
Heat a deep fat fryer (or pour about 4cm vegetable oil into a deep, heavy-based pan over the hob) to 190C.
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.
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.