Fried squash rings are the hottest side dish in NYC right now!
...according to Eater. I’m not mad about it, either. They’re delicious, slightly more nutritious than french fries or other fried carbs, and I just moved to NYC so I’m going to be enjoying these all winter long. I was really determined to come up with something to do with squash besides roasting and pureeing and that’s how we ended up here!
These beer-battered and fried delicata squash rings are lightly crisp on the outside, just a little spicy from the batter, and beautifully sweet on the inside. Overall, they’re freaking amazing and I’m so excited to make them until delicata is no longer in season. They’re a great alternative to plain ole french fries and give you the nostalgia of delicious beer battered onion rings. I hope you enjoy!
- 2 delicata squash
- 3 cups all-purpose (or any) flour
- 2-4 cups avocado oil
- 1 12-oz beer - I used an IPA
- 1 cup panko bread crumbs
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp sea salt
- 1/2 tsp white pepper
- 1/2 tsp mustard powder
- Ice cold water
- 1/2 cup mayo
- 1 tbsp sriracha
- 1 tsp honey
- Slice the squash into 3/4 inch-thick rings, remove the seeds from the middle, and place the squash into bath of ice cold water.
- Prepare your dredging stations and your frying pot: Spread one cup of flour on a plate. In a bowl whisk together the remaining two cups of flour and panko breadcrumbs with the spices and pour in the entire beer in, then stir. In a large frying pan or pot heat the oil on medium. Have a cookie sheet or drying rack with paper towels ready for the finished squash rings.
- 5 rings at a time, coat the squash in flour, then beer-flour mixture, then fry. Make sure they don’t stick to the bottom of the pan and fry for 3-4 minutes on each side.
- Repeat this process, adding new oil to the pot if necessary. Use the drying rack and paper towels to absorb excess grease.
- For the dipping sauce: Whisk together the sriracha, honey, and mayonnaise.
- Serve the rings fresh with the dipping sauce.