Acorn Squash Tempura
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 414
- Total Fat
- 29
- Saturated Fat
- 2
- Carbohydrates
- 32
- Dietary Fiber
- 2
- Sugar
- 0
- Protein
- 4
- Cholesterol
- 0
- Sodium
- 517
- Total: 25 min
- Active: 25 min
Ingredients
For the Dipping Sauce:
1/4 cup low-sodium soy sauce
1/4 cup mirin
1 tablespoon dashi powder
1/2 teaspoon superfine sugar
For the Tempura:
2 cups flour, plus more as needed
2 tablespoons cornstarch
Kosher salt
3 cups seltzer
Vegetable oil, for frying
1 acorn squash, trimmed, halved, seeded and sliced crosswise into 1/8-inch-thick wedges
Directions
- Make the sauce: Stir together 1 cup warm water, the soy sauce, mirin, dashi powder and superfine sugar. Set aside until ready to serve.
- Make the tempura: In a bowl, whisk the flour, cornstarch, 1 teaspoon salt and the seltzer to make a loose batter, adding up to 1/2 cup more flour as needed.
- Fill a pot with 3 inches vegetable oil; bring to 350˚ F over medium heat. Working in batches, dip the squash wedges into the batter, allow the excess to drip off, then deep-fry until golden and crisp, 2 to 3 minutes. Transfer to paper towels to drain, then serve with the dipping sauce.