I saw deep-fried butternut squash on a restaurant menu recently but didn't have a chance to try it. Here's my version, and it makes a great fall snack with maple syrup, or try it with a savory dip.
Yield: Serves 4
Ingredients:
- 1 1/2 cups flour, divided
- 2 tablespoons cornstarch
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- dash ground allspice
- 1 tablespoon sugar
- 1 large egg
- 1 cup milk
Preparation:
Combine 1 cup of flour, the cornstarch, baking powder, salt, cinnamon, allspice, and sugar. Whisk together the egg and milk and whisk into the dry ingredients until smooth and well blended. Cover and refrigerate for at least 1/2 hour.
Put the remaining 1/2 cup of flour in a food storage bag.
Heat oil to 365°.
Peel butternut squash, cut in half, and remove seeds with a spoon, scraping the softer membranes out of the cavity.
Cut the squash into 1/2-inch by 2-inch sticks (approximately).
Toss with the 1/2 cup of flour in the food storage bag.
Dip in the batter and let excess drip off.
Fry for about 3 to 4 minutes, or until golden brown and tender.
Drain on paper towels.
