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Crispy Squash Tempura

By In The Kitchen With Stefano Faita


Soy Dipping Sauce 
1/2 cup rice wine vinegar
1/4 cup lemon juice
1/4 cup soy sauce
1 tsp. minced fresh chiles, or to taste
1 garlic clove, minced
2 green onions, finely chopped
1 tsp. to 1 tbsp. sesame oil, to taste

1 kabocha squash, unpeeled or 1 acorn squash, unpeeled
2 egg yolks
2 to 2 1/2 cups ice water
1/4 cup ice cubes
2 cups all-purpose flour
1 tbsp. cornstarch
Flour, as needed, for dredging


Soy Dipping Sauce 
Combine rice wine vinegar, lemon juice, soy sauce, chiles, garlic, green onions and 1 tsp. sesame oil. Taste and adjust seasoning, adding more sesame oil or chiles, if desired.

Cut squash in half and seed. Cut into 1/4-inch slices. (You’ll get about 20 slices.) Set aside.

Add oil in deep fryer or pour enough oil into a deep skillet or Dutch oven to come about 2 to 3-inches up sides of pan. Heat oil to 375 degrees F.

For the tempura batter: Combine egg yolks, ice water and ice cubes. Add flour and cornstarch. Stir to combine. Avoid over mixing, it’s okay if the batter is lumpy. The batter should be the consistency of whipping cream, adjust with flour or water, as needed. Make sure batter is cold and try to use right away.

Dredge slice of squash in flour, shaking off the excess. Dip into batter. Then slowly add to hot oil, frying in batches. Cook, turning once, until squash is golden and crispy, about 3 to 4 minutes. Transfer to paper towel to drain.

Serve with Soy Dipping Sauce.

Yield: 4 to 5 servings.