Fried Delicata Squash Rings

These delicata squash rings are inspired by one of my favorite restaurants in New York City, Shukette.

During my first dining with the Middle Eastern focused eatery, during a very awk and cringey date with a theater gay, I stumbled across their appetizer of fried delicata squash rings. I inhaled them the second they came out. Each ring was perfectly soft inside with a light, cripsy, crunchy coating, mimicing the texture story of tempura.

These are the perfect appetizer to make for any future dinner party, gathering, or to have around the house during a work-from-home Friday.

Also, like an outfit, it’s not what you wear or eat, it’s HOW you do it. So serve this with your favorite sauce, like my plant-based take on Peruvian Aji Verde

Fried Delicata Squash Rings w/ Aji Verde

Time: 25 minutes

Yield: 30 minutes

INGREDIENTS

Delicata Squash Rings

• 1/2 cup corn flour

• 1/2 cup all-purpose flour

• 2 tbsp ras el hanout

• 1 tbsp cornstarch

• 3 tbsp black sesame seeds

• 1 cup seltzer water

• 2 delicata squash, sliced into 1/2” rings, seeds removed

• aji verde, to dip

DIRECTIONS

{Harissa Tuna Salad}

1. To a bowl, add the tuna, harissa (or sriracha), yogurt, spices, lemon zest, chopped dill, and salt. Stir together until incorporated. Set aside.

{To assemble}

1. Clean your squash, slice, and put aside. To a deep-wide bowl, whisk together the cornflour, ap flour, ras el hanout, cornstarch, and sesame seeds until combined. Add seltzer water and whisk until smooth. 

2. Heat about 2 cups of high-smoke point oil in a deep pan over medium heat. Coat squash rings in batter using a fork and carefully place into hot oil. Cook about 4 at a time until golden, about 2 mins per side. Remove from oil and drain on paperlined plate. Sprinkle w/ a good pinch of flaky salt

3. Dunk squash rings into sauce and dive in!

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