Kabocha squash is a tempura classic, but acorn squash works well too. The honey and crushed red pepper flakes, albeit untraditional, add a spicy-sweet dimension to the dish.
Recipe information
Yield
4 Servings
Ingredients
Preparation
Step 1
Pour vegetable oil into a large pot fitted with a deep-fry thermometer to come 2" up sides; heat over medium-high until thermometer registers 375°.
Step 2
Meanwhile, whisk flour, baking powder, kosher salt, and ½ cup cornstarch in a medium bowl. Add club soda and whisk just to combine.
Step 3
Working in batches, dust squash and scallions with some cornstarch, shaking off excess, then dip in batter, letting excess drip off. Fry, turning occasionally, until golden, about 4 minutes. Drain on paper towels. Serve drizzled with honey and sprinkled with red pepper flakes and sea salt.
