Crispy fried butternut squash with date molasses
Vegan, gluten-free and very simple – these crispy, golden slices of butternut squash make an irresistible snack drizzled in date molasses and topped with fresh herbs and pistachios.
Ingredients
For the crispy fried squash
- 220g/8oz gluten-free flour, plus extra for dipping
- Β½ tsp bicarbonate of soda
- 300ml/10fl 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
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.)
Make the batter by mixing the flour, bicarbonate of soda and a pinch of salt with the sparkling water.
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.
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.
