Crispy fried butternut squash with date molasses

Preparation time
less than 30 mins

Cooking time
less than 10 mins

Serves 4


By Freddy Bird
From Saturday Kitchen


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
scroll to top