Fried Winter Squash

Beginner Cook - Medium Cooking Time - Appetizer - Vegan - Vegetarian

This holiday season was filled with wonderful cookbook gifts. While I prefer learning hands on and am partial to my mother-in-law's culinary techniques, reading the works of other Greek cooks and chefs is something I have truly come to enjoy. Whether acquiring additional historical information about a dish, understanding regional variations, or learning a recipe that is not a part of our family's repertoire, these books are filled with knowledge. One such cookbook is Ikaria, written by Diane Kochilas and named after the Greek island where health and longevity have led the New York Times to call it "The Island Where People Forget to Die". Ikaria is a lovely example of healthy meditarennean eating. While browsing the book, I noticed a recipe for fried pumpkin wedges. It reminded me of our family's fried zucchini slices, which we love to eat during the summer months. The recipe in Ikaria got me thinking that our zucchini recipe might work with it's cold weather counterpart, winter squash; and it certainly did! The crunchy exterior and soft warm interior made it an indulgent yet healthy snack as well as a nice alternative to the usual winter roasted squash or soup. 

Ingredients (Serves 4)

• 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

* The brand of flour used and the humidity in the air will affect the exact flour to water ratio. You want something similar to pancake batter. If needed, add an additional tablespoon of flour or water to thicken or thin the batter. Repeat until the desired consistency is achieved.

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!