Ginger Jar Food
Thursday, June 9th, 2011
Butternut squash fritti with chilli mayo
A couple of months ago I was doing butternut squash tempura with ponzu dipping sauce, here it’s reinvented as an Italian style fritti, with a brilliant batter incorporating sage & cider vinegar. Have a go using courgettes, sweet potato, slices of fennel or florets of cauliflower to create a vegetable fritto misto.
Makes around 20 fritti.
1 butternut squash, cleaned, halved lengthways, deseeded, and sliced crossways into slices around 3/4 cm thick.
a handful of sage leaves, finely chopped
300ml chilled lager
1 tablespoon cider vinegar
225g self raising flour
Lots of salt & pepper
For the chilli mayo:
We simply mixed chilli flakes with a good shop bought mayo, but you can make your own
Vegetable oil for frying
- Heat the oven to 180C, toss the butternut squash in a little olive oil, salt & pepper, and roast until just starting to soften – around 7 mins.
- To make the batter, place the flour in a bowl, make a well in the centre, pour in the lager and cider vinegar and whisk until smooth, then add the sage, salt & pepper. Leave to stand for a few minutes.
- Heat some oil in a deep fat fryer to 180C. Dip the pieces of par-cooked butternut squash in the batter and fry in batches until the batter is crisp & golden. Drain briefly on kitchen paper and serve hot with the chilli mayo.
To find out more about cooking your favourite food, why not book a Ginger Jar Cookery Lesson?