Uchiki Kuri Squash Fritters & Verte

Roast the Squash

Prepare the squash: Wash the squash thoroughly and place it on a chopping board.

Cut into segments: Cut the squash into 8 equal segments.

Season: Season the squash segments with salt and pepper.

Roast: Place the squash on a baking tray and roast at 180°C (350°F) for 30 minutes until soft. Set aside.

Blanch the Herbs

Boil water: Bring a pot of water to a boil.

Blanch herbs: Blanch the parsley, dill, and watercress by placing them in the boiling water for 20 seconds.

Drain: Remove the herbs from the boiling water and place them immediately into a clean tea towel. Squeeze out the excess water.

Make the Sauce Verte

Blend the herbs: In a blender, combine the blanched herbs, cider vinegar, and a pinch of salt. Blend until smooth.

Add egg yolk: Add the egg yolk to the herb mixture in the blender.

Make the sauce: With the blender still running, slowly pour in the sunflower oil until the mixture thickens into a mayonnaise-like sauce. Set aside.

Coat and Cook the Squash

Melt butter: In a small pan, melt the butter.

Coat the squash: Place the roasted squash segments in a large bowl and toss them with the melted butter. Then coat each piece evenly with semolina.

Final roasting/frying:

• Roasting: Preheat the oven to 210°C (410°F) and roast the coated squash for another 10 minutes.
• Frying: Alternatively, deep fry the coated squash at 180°C (350°F) for 4 minutes until crispy.

Serve

Serve hot: Serve the crispy squash hot, with the sauce verte on the side or drizzled on top.

Enjoy your crispy roasted squash with the fresh, tangy herb sauce verte!