Fall squash are some of my favorite ingredients to work with. Spanning from soups to stew, roasted to mashed, there is no shortage of preparations. So one afternoon, I was looking at a few delicata squash on my counter and asked a very simple question. Why not fried?
My general philosophy (one of many) in life is: fried = good and beer battered + fried = better.
So follow along for probably the best autumn snack you will have this season!
Serving size: 4
Prep time: 10 minutes
Cook time: 1-2 minutes per batch
Cut squash in half (lengthwise) and scoop out seeds. Leave the skin on (it is thin and fine to eat so there is no need to peel)
Slice into half circle (about 1 cm in width)
Combine flour, beer and egg and pinch of salt in a bowl and whisk until smooth.
Add all squash into batter and fold everything together to evenly coat
In a medium pot add vegetable oil (about 1-2 inches) and turn to medium-high heat
Once oil is hot drain excess batter off the pieces and add to oil in batches.
Fry each side until golden brown
Remove squash from oil and place on paper sheet
Add salt and pepper to hot chips and serve.