Olive oil Jars Small Black

Recipe to try

Butternut Squash & Kale Chickpea-Flour Fritters with Arbequina Extra Virgin Olive Oil

Serves: 4

Ingredients

• 2 tablespoons Arbequina Extra Virgin Olive Oil
• 1 tablespoon lemon juice
• ½ teaspoon Italian Seasoning
• 2 cups peeled butternut squash, cut into ½-inch cubes
• 2 cups chopped kale, tough stems removed
• 1 tablespoon neutral cooking oil
• ¾ cup chickpea flour
• ½ cup water
• ½ teaspoon baking powder
• 2 tablespoons additional neutral oil, for frying
• ½ cup plain yogurt, for serving

Method

1. Whisk the featured oil with the lemon juice and Italian seasoning.
2. Heat the neutral oil in a large skillet over medium heat. Add peeled butternut squash, cut into ½-inch cubes. Cook for 3 minutes, then add ¼ cup water, cover and cook for 8–15 minutes, until tender. Uncover to evaporate excess water. Stir in chopped kale, tough stems removed and cook until wilted.
3. Chop the cooked vegetables finely and cool. Whisk the chickpea flour, water and baking powder into a thick batter; fold in the vegetables and seasoning mixture.
4. Heat a thin layer of the additional oil in a skillet over medium heat. Cook heaped-tablespoon portions for 3–4 minutes per side, until browned and firm in the middle. Serve with yogurt.

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