So this is an everyday very quick and easy recipe. My fussy 15 month old eater loved it and if you add a nice little salad or steamed broccoli it’s a solid weekday dinner.
1/2 baked butternut squash
2 tablespoons buckwheat flour
2 springs of rosemary (only leaves)
salt(very little because feta is salty), cayenne pepper to taste
Cut the butternut squash in medium pieces and bake in a preheated oven 180C for 45 minutes. Let it cool down.
Cut very thinly the rosemary leaves, mix all the ingredients together without breaking the ingredients too much.
Heat a pan and add enough olive oil to allow deep fry. Of course you can use sunflower oil but I am Greek and I can’t do that!
Once the oil is hot, not smoking, take tablespoons of your mix and place it gently in the oil. Don’t put too many at the same time. Fry for 2 minutes turn them the other way and fry them for another 2 minutes.