Crispy Winter Vegetables Recipe

Prepare vegetables

Wash, peel and cut the butternut squash into 1/2-inch sticks. Peel and cut the parsnip to match the squash size. Trim cauliflower into small 1-inch florets. Remove kale stems and tear leaves into 2–3-inch pieces. Pat all vegetables dry with a towel — especially the kale — to ensure batter adheres and oil doesn’t spit.

Par-cook the dense vegetables: bring a medium pot of salted water to a simmer. Add the squash and parsnip and simmer for 2 minutes, then remove with a slotted spoon and transfer to a bowl of ice water to stop cooking. Drain and dry thoroughly. Do not simmer cauliflower or kale; these will be fried raw.

Make the batter

In a mixing bowl whisk together the all-purpose flour, cornstarch, baking powder, salt, black pepper, and dried wild oregano until homogenous. If using egg, beat it lightly in a separate small bowl. Add the cold sparkling water and the egg (if using) to the dry mix and whisk briefly—batter should be slightly lumpy and fairly thin, similar to heavy cream. Keep the batter cold by setting the bowl over another bowl filled with ice or placing in the fridge for 5–10 minutes; cold batter yields a crispier crust.

Set up a dredging station: one tray for battered vegetables, one rack or paper towels for draining fried pieces.

Heat the oil

Pour neutral oil into a wide, heavy saucepan or a deep-fryer and heat to 350°F (175°C). If you don’t have a thermometer, test by dropping a small bit of batter— it should sizzle and rise immediately without browning within 20–30 seconds.

Fry the vegetables in batches: working quickly, dip par-cooked squash and parsnip sticks into the batter to coat completely, letting excess drip off, then gently lower into the hot oil. Fry for 3–4 minutes until golden and crisp. Remove with a slotted spoon to a wire rack or paper towels.

Next, batter and fry cauliflower florets in a single layer (do not crowd). Fry for 3–4 minutes until set and golden; denser florets may need an additional 1 minute. Drain on a rack.

Finally, lightly dust kale leaves with a small amount of batter (they require less batter — you can dip or spoon a thin coat) and fry in small batches for 20–40 seconds until crisp but still green. Remove and drain. Maintain oil temperature between 325–350°F (160–175°C); lower temperature makes food greasy, higher will brown too quickly.

While still hot, season all fried vegetables with fine sea salt and freshly ground black pepper to taste. Keep warm in a low oven (200°F / 95°C) on a rack if necessary while finishing batches.

Make the glaze/dipping sauce

In a small bowl whisk together date molasses, apple cider vinegar, soy sauce, olive oil, smoked paprika and sea salt. If the mixture is too thick to use as a dip, whisk in water 1 teaspoon at a time (up to the 1 tablespoon specified) until pourable but still syrupy. Taste and adjust: add a drop more vinegar for brightness or a pinch more salt for balance.

Optionally reserve 1–2 tablespoons of the sauce to lightly brush onto the squash and cauliflower after frying for a glossy sweet-savory finish. If brushing, do so sparingly and return to the oven for 1–2 minutes to set the glaze.

Arrange the battered squash, parsnip, cauliflower, and kale on a platter. Drizzle or brush the reserved glaze over some pieces if desired and place the remaining glaze in a small bowl for dipping. Garnish with a light sprinkle of crushed dried wild oregano if you like and serve immediately with lemon wedges on the side.