after the foie gras in December, the squash in January?

Passed by the kitchens of Septime and Fulgurances, in the East of Paris, but also by the program “Top Chef”, Chloé Charles opened, in September 2022, Lago, a privatized kitchen-dining room, near the Bastille . An activist in food waste management, the young chef is fond of simple, tasty and seasonal products, such as squash, which she prepares in salads, soufflé cakes and crispy donuts.

Preparation: 20 mins. Cooking: 5 mins.

Ingredients for 4 persons
Dough. 1 butternut squash, ½ bunch of coriander, 1 small pepper, 1 lime, 1 clove of garlic, 1 egg, 2 tbsp. at s. of flour, ½ sachet of baking powder, neutral vegetable oil.

The sauce. 200 g of Greek yoghurt, 6 sheets of nori seaweed, 1 pinch of smoked salt, lime juice.

Donuts. Peel the butternut squash then grate it using a square cheese grater. Deseed and finely chop the chilli, chop the coriander. Zest the lime, crush the garlic clove. In a mixing bowl, mix all the ingredients. Add egg, flour, baking powder, salt and pepper. Heat neutral oil in a high-sided sauté pan. Take a spoonful of donut mixture and plunge it into the very hot oil. Cook 2-3 minutes on each side. Remove to absorbent paper.

The yogurt sauce. Blend the nori sheets until you get a powder. Mix with the Greek yogurt, add the smoked salt, then the lemon juice and olive oil. Arrange the yogurt sauce in a bowl and the donuts on a plate. Enjoy immediately.

Most produced

How to recognize butternut squash? On the stalls throughout the winter, where it takes its ease and scale, just look for a kind of Barbapapa that would have faded, to the point of presenting a flesh or sand color. Knob of butter or hazelnut butter? Neither. Doubeurre is the sweet local name for this variety of squash commonly called “butternut” on the markets. In the Cucurbitaceae family, it is part of the branch of butternut squash, such as those known as Nice or Naples or the Berry sucrine.