Yield: Serves 4
- 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
- 1 small butternut squash
Put the remaining 1/2 cup of flour in a food storage bag.
Heat oil in a deep fryer or deep frying pan to 365°.
Peel butternut squash with a Y peeler or vegetable peeler, 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 the squash sticks with the 1/2 cup of flour in the food storage bag.
Dip in the batter and let excess drip off.
Fry in small batches for about 3 to 4 minutes, or until golden brown and tender.
Drain on paper towels.
Serve with maple syrup or your favorite dip or fruity salsa.