Name: Sava's Delicata Squash Tempura Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium delicata squash; 1 cups all-purpose flour; 0.5 cups rice flour (or cornstarch); 0.5 tsp baking powder; 1 cups ice cold sparkling water; 3 pieces ice cubes; 1 pieces egg (large); 1 tsp kosher salt; 0.5 tsp black pepper; 4 cups neutral oil for frying (vegetable, canola, or peanut); 0.25 cups flour for dusting; 0.5 cups mayonnaise; 0.25 cups Greek yogurt (plain, full-fat optional); 2 tbs fresh dill, chopped; 1 tbs lemon juice; 0.5 tsp lemon zest; 0.5 tsp garlic, grated or finely minced; 0.5 tsp Dijon mustard; 0.25 tsp honey or sugar (optional, to balance); 0.5 tsp salt; 0.25 tsp black pepper; 2 pieces lemon wedges; 4 pieces fresh dill sprigs (optional); 0.25 tsp finishing salt (optional)

Method

Delicata Squash Tempura

1
Prepare squash
Wash the delicata squash and trim both ends. Slice each squash lengthwise and scoop out seeds with a spoon. Cut into 1/4-inch half-moon slices (or 1/2-inch slices if you prefer more bite). Pat slices dry with paper towels to remove surface moisture.
2
Dust slices
Place 1/4 cup flour in a shallow bowl or plate. Lightly toss the dried squash slices in the flour to coat; shake off excess. This light dusting helps the batter adhere.
3
Make batter
Combine 1 cup all-purpose flour, 1/2 cup rice flour, and 1/2 teaspoon baking powder in a mixing bowl and whisk briefly. In a separate bowl, beat 1 large egg with 1 cup ice cold sparkling water. Add 3 ice cubes to the water/egg mixture to keep it very cold while mixing. Pour the wet into the dry and stir quickly with a fork or chopsticks — do not overmix; a few small lumps are fine. Season batter with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Keep the batter chilled in a bowl set over ice if possible.
4
Heat oil
Pour neutral oil into a deep, heavy pot or a deep-fryer to a depth of about 2–3 inches (about 4 cups). Heat to 350°F (175°C). If you don't have a thermometer, test with a small drop of batter — it should sizzle and float up immediately without turning dark within 20–30 seconds.
5
Fry in batches
Working in small batches (3–6 slices depending on pot size), dip floured delicata slices into the batter to coat completely, letting excess drip back into the bowl. Carefully lower glazed slices into the hot oil using tongs or a slotted spoon. Fry, turning once, until the batter is crisp and pale golden, about 2–3 minutes per side. Avoid crowding the pot to maintain oil temperature.
6
Drain and season
Use a slotted spoon to transfer fried squash to a rimmed baking sheet lined with paper towels or a wire rack set over a baking sheet. Immediately sprinkle with a pinch of finishing salt if desired. Keep finished pieces warm in a 200°F (95°C) oven while you finish remaining batches.
7
Serve
When all batches are fried, arrange tempura delicata on a platter, garnish with fresh dill sprigs if using, and serve with lemon wedges and the dill aioli for dipping.

Dill Aioli

8
Combine 1/2 cup mayonnaise and 1/4 cup Greek yogurt in a small bowl and whisk until smooth.
9
Add 2 tablespoons chopped fresh dill, 1 tablespoon lemon juice, 1/2 teaspoon lemon zest, 1/2 teaspoon grated garlic, 1/2 teaspoon Dijon mustard, and 1/4 teaspoon honey (optional). Whisk to incorporate.
10
Season the aioli with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust acidity or sweetness as desired (add more lemon juice for brightness or a touch more honey to soften acidity).
11
Refrigerate the aioli for at least 15 minutes to let flavors meld. Bring to cool room temperature before serving if chilled very cold.

Finishing & Serving

12
Arrange tempura bite on a serving platter, garnish with dill sprigs and a light sprinkle of finishing salt if desired. Place dill aioli in a small bowl for dipping and serve immediately with lemon wedges.

Delicata Squash Tempura Recipe

Ingredients