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Fried Tempura Squash

Almond Flour Tempura Squash with Crispy Herbs, Accented with Almonds and Coffee

Created by: Executive Chef Daniel Capra, Paula LeDuc Fine Catering

Prep Time: 30 minutes

Cook Time: 20 minutes

Makes: 5 servings

Ingredients

Tempura Batter: makes 6 cups

  • 1¼ cup rice flour
  • 1¼ cup Blue Diamond Extra Fine Blanched Almond Flour
  • 2 cups cornstarch
  • 1 cup canola oil
  • 2 egg yolks
  • 2 cups water
  • 5 teaspoons baking soda

Coffee Seasoning: makes 1 cup

  • ¼ cup brown sugar
  • ½ cup dark roast coffee, coarse ground
  • 2 tablespoons kosher salt
  • 1 tablespoon freshly ground black pepper
  • 2 teaspoons cinnamon

Main Dish:

  • 3 pounds delicata squash
  • 3 pounds butternut squash
  • 1 bunch parsley
  • 6 cups tempura batter
  • Rice bran oil for frying
  • 1 bunch basil
  • ¼ cup coffee seasoning
  • ½ cup chopped almonds

Directions

  1. Peel the butternut and cut into ½-inch slices (circles, half-moons, or cookie cutter shapes).
  2. You don’t need to peel the delicata squash but you do need to cut it.
  3. Dip squashes in the batter and carefully dip into pot of 360° oil. Rice bran oil preferred.
  4. Once golden brown, carefully remove and place on a plate of paper towels and sprinkle with coffee seasoning.
  5. Dip parsley into the batter and fry as well.
  6. Assemble fried squash, fried parsley, and basil leaves on a shallow bowl or platter.
  7. Sprinkle once more with the seasoning and Blue Diamond Almonds.
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