Squash Tempura Recipe
tempura honeynut & delicata squash, feta, spruce honey, parsley-caper sauce
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Ingredients
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Tempura Batter
Squash Preparation
Parsley-Caper Sauce
Garnish
Method
Tempura Batter Preparation
- 1
Make the Tempura Batter
In a mixing bowl, combine the all-purpose flour, cornstarch, baking powder, and salt. Gradually add the cold water while whisking until the batter is smooth and free of lumps. Set aside.
Squash Preparation
- 2
Prepare the Squash
Slice the honeynut squash and delicata squash in half lengthwise. Remove the seeds and then slice into 1/4-inch thick half-moons for the honeynut squash and rings for the delicata squash. Set aside.
- 3
Heat the Oil
In a deep frying pan or pot, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
Cooking the Tempura
- 4
Fry the Squash
Dip the squash slices into the tempura batter, allowing excess to drip off. Carefully place them in the hot oil, frying in batches to avoid overcrowding. Fry until golden brown, about 2-3 minutes per side. Remove with a slotted spoon and drain on paper towels.
Parsley-Caper Sauce Preparation
- 5
Make the Sauce
In a food processor, combine the fresh parsley, capers, lemon juice, olive oil, and minced garlic. Blend until smooth. Season with salt and black pepper to taste.
Serving
- 6
Plate the Tempura
On a serving platter, arrange the fried squash tempura. Drizzle with spruce honey and sprinkle crumbled feta cheese on top. Serve with the parsley-caper sauce on the side.