Beer Battered Squash With Ketchup Chip Salt And Spiced Maple Syrup Recipe By Tasty

Steps:

• Slice the acorn squash in half horizontally, then scoop out all of the seeds. Slice into ⅛-inch pieces and set aside. For the butternut squash, peel away the outer skin well and slice into similar sized slices.
• For the ketchup chip salt, transfer the chips to a resealable plastic bag then crush them into fine pieces (use your hands, a rolling pin, or a kitchen mallet). Place the chips in a bowl, then mix in the salt. In a separate bowl, mix the maple syrup and chili flakes. Set both the chip salt and spiced maple aside.
• In a large pot or Dutch oven bring your oil up to 350⁰F. While the oil heats, make your beer batter. In a large mixing bowl, add the cake flour, salt, and baking powder. Then pour in the cold beer, followed by the egg. Whisk well to incorporate.
• When the oil has reached its temperature, begin coating the slices of squash in the batter, making sure to shake off any excess, before carefully placing in the oil. Deep-fry the squash for 2 to 3 minutes, being mindful not to overcrowd the pot (this will drop the temperature), then transfer to a paper towel lined sheet tray to absorb any extra oil. Season immediately with a liberal sprinkling of the ketchup chip salt. Continue frying in batches until all of the squash is cooked.
• To serve, place the fried squash in a paper-towel lined serving basket. Sprinkle on some extra chip salt if desired, and garnish with finely sliced chives. Serve with the spiced maple syrup for dipping and enjoy!

Steps:

• In small bowl, mix mayonnaise and lemon juice; set aside.
• In medium bowl, mix flour, baking powder, table salt, red pepper and beer with whisk until smooth.
• In 5-quart Dutch oven or heavy saucepan, heat 2 to 3 inches oil to 350°F. Working in small batches, dip squash slices in batter. Fry in hot oil about 2 minutes or until golden brown. Drain on paper towels; sprinkle with sea salt.
• Serve fried squash chips warm with lemon mayonnaise.

Steps:

• Wash and dry squash. Slice squash in 1/4 inch or less slices and spread on a platter. Lightly sprinkle salt over slices.
• In a large cast iron skillet add enough oil to make it about 1" from the bottom and use medium high heat. If you don't have a cast iron skillet -- however you fry will be fine. In a medium bowl add cornstarch, flour, onion powder. and stir with a fork. Slowly add beer and keep stirring. Stop pouring beer when you have the consistancy of cream.
• Pat squash dry (salting squash causes squash to sweat) Dip squash into batter and fry in oil. Put enough slices without touching, and turn after about 1-2 minute or until very light brown. Drain on paper towels and serve. I have soy sauce for dipping.

Steps:

• Position an oven rack in the center of the oven and preheat to 425 degrees F.
• Toss the squash with the oil, 2 teaspoons salt and 1/4 teaspoon pepper on a rimmed baking sheet until completely coated. Roast, tossing once halfway through, until the squash is tender and browned on the edges, 35 to 45 minutes.

Steps:

• For the squash: Preheat the oven to 375 degrees F.
• Put the squash on a sheet tray, toss lightly with olive oil and toss in the oven. Roast the squash until a fork slides in and out easily, about 45 minutes. Remove the squash from the oven and let cool. Remove the skin and puree until smooth. Place 3 cups squash puree in a large mixing bowl, reserve the rest for another purpose.
• For the crust: In the bowl of a food processor combine all the flour, sugar, cinnamon, allspice, ginger, nutmeg and salt. Toss in the butter and pulse until the mixture looks like grated parmigiano. Add in the egg yolk and a few drops of the ice water. Pulse until the mixture starts to come together into a ball. Add a few more drops of water if the mixture still seems dry.
• Turn the dough out onto a lightly floured work board. Using the heels of your hand, schmear the dough straight forward and roll it back with your fingertips. Repeat this process two more times. Form the dough into a disk, wrap in plastic and refrigerate for at least 1 hour.
• Remove the dough from the fridge and let warm up for 5 minutes. Roll the dough out into a large circle and lay in a deep pie dish. Trim the dough all the way around so there is only 1/2-inch overhang. Fold the dough under and crimp the edges decoratively. Make sure the edges don't extend beyond the pie plate rim. Prick the dough all over with a fork. Lay aluminum foil over the dough to cover and fill the pie plate with baking beans.
• Place the pie plate on a sheet tray and bake in the oven for 15 minutes. Remove the foil and baking beans and bake for 5 more minutes. Remove from the oven and let cool.
• Reduce the heat in the oven to 350 degrees F.
• For the filling: In a small bowl, beat the eggs until they are smooth. Beat in the cream. Add the cream/egg mixture to the squash puree and beat to combine. Beat in the condensed milk, brown sugar, bourbon if using and vanilla. Beat until the mixture is well combined, 1 to 2 minutes.
• Pour the squash mixture into the prepared pie shell. Place on the sheet tray and place back into the oven for 25 minutes. Rotate the pie and bake until the mixture barely jiggles when shaken, another 20 to 25 minutes. If the crust starts to get too dark, place a pie shield ring on the pie to protect the edges from burning.
• Remove the pie from the oven and let it cool for at least 1 hour before cutting.
• Whip heavy cream with a pinch of cinnamon until stiff peaks, and top the pie as a garnish.

Steps:

• Clean and cut up zucchini/squash. I like to cut them into sticks rather than slices because that shape fries more evenly in deep fat without need of turning.
• Pre-heat oven to 250.
• Prepare an oven-proof pan by lining it with several paper towels.
• Either heat your deep fryer to the temperature recommended for fried squash in its manual or heat 2 inches of frying grease (I prefer a 50-50 mix of oil and shortening), in your preferred, stove-top, frying utensil -- mine is a cast iron chicken fryer -- until a drop of water thrown into the grease sizzles vigorously but not violently.
• While the grease is heating beat the egg in a shallow bowl. Beat in the milk, seasonings, and finally the flour. The batter will be thin and may have a few lumps.
• Toss a skillet's worth of squash sticks in the batter and coat thoroughly.
• When the grease is ready carefully drop in the battered sticks, being sure not to drop them right on top of each other. If you are in doubt of your ability to do this without burning yourself use tongs.
• Yes, the thin batter will have drippy bits that dangle from the sticks and there will be a lot of little, batter crispies in the grease. The drippy bits are what makes this batter light and crisp where a thicker batter might be heavy.
• If necessary turn the pieces over partway through so as to brown them evenly.
• When nicely brown transfer the sticks to the prepared pan and put them into the oven while you fry the next batch. Do not try to fry too much at once or the temperature of the grease will drop and the coating will end up soggy and greasy.
• When the squash is done serve with grated Parmesan at the table.
• Some people might like ranch or blue cheese dressing instead or a simple dipping sauce made from sour cream, fresh dill, and a bit of lemon juice to thin it.
• This recipe doubles nicely. But if you need more than that I suggest making separate, additional batches since the rising power fades after long sitting.
• Leftovers can be reheated on a baking sheet in a 450 degree oven. The microwave would make them soggy and unpleasant.
• This batter is also good on eggplant, onion rings, and chicken tenders.
• Note: If you do not keep self-rising flour in the house you can use 1 cup all-purpose flour mixed with 1tsp baking powder and a pinch of salt instead.

Steps:

• In a large skillet, saute the zucchini, squash and onion in oil for 4-6 minutes or until crisp-tender. Add the remaining ingredients; cook 1 minute longer.

Steps:

• Combine egg and milk together in a small bowl, mix well.
• In a second bowl, combine flour, cornmeal, salt, pepper and garlic salt. Dip squash slices first in the egg mixture, then dredge the squash in the dry mixture.
• Heat 1/2 inch of oil in a deep skillet over medium heat. Fry squash until golden brown.