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Chef Greg Baxtrom of Brooklyn's Olmsted — one of our top new restaurants in America — tops fried delicata squash with a flavorful combo of green tomato ketchup and seasoned puffed rice and pepitas.
Ingredients
- Canola oil, for frying
- 2 delicata squash, cut into ¾-inch-thick rings and de-seeded
- All-purpose flour, for dredging
- Beer batter
- Green tomato ketchup
- Japanese-Style Crunchy Seasoning (aka Fallikake)
Yield
Serves: 4
Preparation
Heat a few inches of oil over medium-high heat until it registers 375˚F on a deep-fry thermometer.
Dredge squash in flour, then coat with batter, shaking off any excess. Deep-fry until golden brown and super crispy, 4 to 5 minutes per side. Drain on paper towels.
Place ketchup in a squeeze bottle, and squeeze onto one side of each squash ring. Dip ketchup-side of squash into the puffed rice seasoning. Serve.