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Tempura Delicata Squash Rings

Tempura Delicata Squash Rings – - Recipe

Light, crispy squash rings paired with a tangy pomegranate dipping sauce for a refined and seasonal appetizer.

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Ingredients per serving

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Preparing the aioli

Cooking the squash

  • Delicata squash, large (cut into ¼” rounds and seeds removed) 4.0 each
  • All-purpose flour 2.0 cups
  • Salt 2.0 tsp
  • Sparkling water ice cold 2.5 cups
  • Sage leaves, fried (for garnish)
  • Pomegranate seeds (for garnish)
  • Oil for frying

Light, crispy squash rings paired with a tangy pomegranate dipping sauce for a refined and seasonal appetizer.

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Preparation

  1. Preparing the aioli

    5 minutes
    • Prepare the pomegranate molasses aioli by mixing all the ingredients together in a small bowl. Set aside for serving.

  2. Cooking the squash

    30 minutes
    • In a large Dutch oven or deep fryer, heat the oil to 350°F. Working quickly to keep the batter cold, whisk together the flour, salt, and ice-cold sparkling water until smooth. Add ice cubes if necessary to keep the batter cold. 
    • Working in batches, dip the squash rings into the batter and fry them in the hot oil for 2-3 minutes, or until they are crispy and golden brown. Let the squash cool on a wire rack.
    • Serve with fried sage leaves, pomegranate seeds, and pomegranate molasses aioli. 
    • TIP: Keep the tempura batter ice cold for a light and crisp coating.