Earth Eats: Real Food, Green Living

Acorn Squash Tempura

Here's a local and seasonal spin on a traditional Japanese dish. Local acorn squash and local beer make this tempura especially Indiana.

squash-tempura

Photo: Andrew Olanoff/WFIU

Enjoy this dish with your favorite dipping sauce, like some aioli, ketchup or our amazing beet vinaigrette.

This traditional Japanese dish will taste especially local — We’re using beer from the Upland Brewing Company in the batter!

I picked up some local acorn squash for this recipe because you can eat the skin and all. If you purchase it from a grocery store, you will want to peel off the waxy coating.

When mixing the batter, make sure the ingredients are cold. This will help the batter adhere to the veggies. Do a test-run in your fryer. If the batter doesn’t adhere well, add more flour.

Enjoy this with your favorite dipping sauce, like our Beet And Honey Vinaigrette With Orange.

Acorn Squash Tempura

Ingredients

  • vegetable oil, for frying
  • 2 acorn squash-local, unwaxed
  • 1/2 teaspoon salt
  • 3/4 cup unbleached flour
  • 1/2 cup cornstarch
  • 2 tablespoons sugar
  • 1 large egg, beaten
  • 1 cup ice-cold beer

Cooking Directions

  1. Wash and cut squash into thin ½ moon shapes. Combine remaining ingredients for batter, mix just to combine.
  2. Heat oil to 350 degrees.
  3. Do a test batch by frying one or two pieces until lightly browned and crunchy. The batter should be light and crisp. If too thin add some more flour, little by little. If too thick a touch more beer or water.
  4. Just before serving toss the squash in the batter and fry until crispy, about 2-3 minutes.
  5. Drain on paper towel and season with salt while hot from the fryer.
  6. Serve straight away with assorted dipping sauces.

Chef Daniel Orr

Chef Daniel Orr is the owner of FARMbloomington and the author of several cookbooks. He draws from a lifelong curiosity about individual ingredients combined with extensive training in the art of finding food’s true essence and flavor. The result is simple, yet sophisticated; the best of American food tempered by classic European training.

View all posts by this author »

What is RSS? RSS makes it possible to subscribe to a website's updates instead of visiting it by delivering new posts to your RSS reader automatically. Choose to receive some or all of the updates from Earth Eats:

Support For Indiana Public Media Comes From

About Earth Eats

Search Earth Eats

Earth Eats on Twitter

Earth Eats on Flickr

Harvest Public Media