Kabocha is a favourite squash because you don’t have to peel it, just give it a good clean, take out the seeds and you’re good to go! This simple batter can work for a variety of vegetables or even fish, so once you’ve started, try frying whatever else you have on hand. But always be careful of hot oil, and let the pan cool completely before you try to move it or discard the oil.
Fried Kabocha Squash
Ingredients
- 1 cup all-purpose flour
- 1 cup water
- 1/2 cup beer
- 1 egg beaten
- 1 tsp salt
- 1/4 kabocha squash sliced into 1/4-inch pieces
- Oil for frying
Instructions
- 1. Whisk together flour, water, beer, egg and salt until a smooth batter forms.
- 2. Heat canola or vegetable oil in a large straight-sided pan, using a thermometer. Bring the oil to 350 degrees over medium-high heat.
- 3. Working in batches, dip the slices of squash into the batter, then carefully add to the pan of oil. Flip squash, after a minute or so, and cook until the batter just begins to brown. Place cooked squash on paper towel to drain, then serve hot with dipping sauces.
