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Ingredients
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Delicata Squash
Method
Preparation of Delicata Squash
- 1
Slice the Squash
Preheat your oven to 400°F (200°C). Carefully slice the delicata squash in half lengthwise and scoop out the seeds using a spoon. Cut each half into 1/2-inch thick half-moons.
- 2
Tempura Batter Preparation
- 3
Make the Batter
In a mixing bowl, combine the all-purpose flour, cornstarch, baking powder, and salt. Slowly add in the ice water while whisking until a smooth batter forms. The batter should be thin and slightly lumpy.
Frying the Squash
- 4
Heat the Oil
In a deep frying pan or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test the oil's readiness by dropping a small amount of batter into it; it should sizzle and float.
- 5
Fry the Squash
Dip each squash slice into the tempura batter, allowing excess to drip off. Carefully place in the hot oil, frying in batches to avoid overcrowding. Fry for 2-3 minutes or until golden brown and crispy. Use a slotted spoon to remove the fried squash and transfer to a paper towel-lined plate to drain excess oil.
Finishing Touches
- 6
Serve
Once all the squash is fried, arrange on a serving plate. Drizzle hot honey over the top, sprinkle with pepitas and grated pecorino cheese. Serve immediately while hot and crispy.
