For the fritters
- 85g cornflour
- 40g buckwheat flour
- ⅛ tsp salt
- 140ml sparkling water
- About 700ml sunflower oil, for deep-frying
- ½ butternut squash (500g), peeled, deseeded and cut into ¼cm-thick half-moons
For the five-spice sugar
- 50g caster sugar
- 20g desiccated coconut, well-toasted
- 1 tsp Chinese five-spice, plus ¼ tsp extra to serve
- 2 tsp orange zest, plus 1 tsp extra to serve
- 1 tsp orange zest
- 200g coconut yoghurt
- ¼ tsp Chinese five-spice
- 2 tbsp maple syrup
- Mix the ingredients for the five-spice sugar in a small bowl and set aside.
- For the fritters, whisk both the flours and the salt, then gradually whisk in the sparkling water to make a thin batter. Fill a medium saute pan with enough oil for deep-frying (ie, to come 4-5cm up the sides), and put it on a medium-high heat. Once the oil is hot (180C on a probe, if you have one), you’re good to go.
- Dip a piece of squash in the batter, shake off any excess and fry until lightly coloured and cooked through – around three minutes. Repeat with the remaining squash, frying eight to 10 pieces at a time, so in four or five batches in total. Once cooked, transfer the fritters to a tray lined with kitchen paper and dust liberally with the spiced sugar (you will likely have more sugar than you need, so save any extra for another use such as your morning pancakes or porridge).
- Stir the orange zest into the yoghurt in a shallow serving bowl, then mix the five-spice into the maple syrup and drizzle this over the yoghurt. Pile up the fritters on to a large plate, sprinkle with the extra five-spice and orange zest, and serve warm with the flavoured yoghurt alongside for dipping.