- 1 acorn or other winter squash
- 1 cup unbleached all-purpose flour
- 1 cup water*
- 1/8 teaspoon baking powder
- 1/4 teaspoon salt
- 2 cups extra virgin olive oil for frying
Time - 45 minutes
- Preparation - 25 minutes
- Cooking - 20 minutes
Preparation
- Cut the squash in half and spoon out the seeds. If you have the time and the inclination, you can clean, roast, and season the seeds the same way you would with those from a pumpkin, making a tasty roasted squash seed snack
- Cut the squash into quarter inch slices or wedges, removing the outer peel
- In a bowl, combine the flour, water, baking powder, salt, and stir. The consistency should resemble pancake batter. If needed, add some flour or water, one tablespoon at a time
- Heat the oil in a pan over medium heat. Once hot, dip the squash into the batter until coated on all sides and place into the oil
- Fry until golden brown, turning the wedges midway through (about 3 minutes on each side)
- Place the fried squash on a plate covered with a paper towel to help absorb any excess oil
- Serve immediately and enjoy!