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Crispy fried butternut squash with date molasses

Preparation time
less than 30 mins

Cooking time
less than 10 mins

Serves
Serves 4

Dietary
Vegetarian

By Freddy Bird
From Saturday Kitchen

Ingredients

For the crispy fried squash

  • 110g/4oz gluten-free flour, plus extra for dipping
  • ¼ tsp bicarbonate of soda
  • 150ml/5fl oz sparkling water
  • 1 butternut squash, halved lengthways, seeds removed and cut into 2mm half moons
  • oil, for deep-frying
  • salt

To serve

  • 1 tbsp date molasses
  • 1 tbsp nibbed pistachios
  • 1 tsp fresh parsley, chopped
  • 1 sprig wild oregano, leaves picked and chopped

Method

  1. Heat a deep saucepan half-full of oil or a deep-fat fryer to 190C. (CAUTION: Hot oil can be dangerous. Do not leave unattended.)

  2. Make the batter by mixing the flour, bicarbonate of soda and a pinch of salt with the sparkling water.

  3. Dip the squash slices in a little flour, then dip them in the batter, allowing the excess to drip off. Then carefully drop into the hot oil. Cook in batches, frying until crisp, golden and soft inside. Transfer to a paper-lined bowl while you cook the rest.

  4. Arrange the crispy squash on a serving plate and season with salt. Drizzle with the molasses and scatter over the pistachios, parsley and oregano to serve.

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