Kabocha Squash And Scallion Tempura

By stancec44

Even though this recipe calls for kabocha squash, you can use acorn squash instead.

Ingredients

• Vegetable oil (for frying; about 10 cups)
• 1/2 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1/2 cup cornstarch, plus more for dusting
• 1 club soda
• 1/4 kabocha squash, sliced into 1/4-inch-thick wedges
• 4 scallions, cut into 1-inch pieces
• Honey and crushed red pepper flakes (for serving)
• Flaky sea salt

Details

Servings 4
Adapted from bonappetit.com

Preparation

Step 1

Pour vegetable oil into a large pot fitted with a deep-fry thermometer to come 2" up sides; heat over medium-high until thermometer registers 375°.

Meanwhile, whisk flour, baking powder, kosher salt, and ½ cup cornstarch in a medium bowl. Add club soda and whisk just to combine.

Working in batches, dust squash and scallions with some cornstarch, shaking off excess, then dip in batter, letting excess drip off. Fry, turning occasionally, until golden, about 4 minutes. Drain on paper towels. Serve drizzled with honey and sprinkled with red pepper flakes and sea salt.