Butternut Squash Tempura with Soy-Ginger Dipping Sauce
With Mazola® Corn Oil
SERVING SIZE
2-4 Servings
TOTAL TIME
40 Minutes
SKILL LEVEL
Intermediate
Ingredients:
BUTTERNUT SQUASH TEMPURA:
- 400ml (1-2/3 cups) Mazola Corn Oil for frying
- 1 cup all-purpose flour
- 1 egg
- 1 cup ice cold water
- 1 large butternut squash, peeled, seeded and sliced into ½ inch-crescent shapes
SOY GINGER DIPPING SAUCE:
- ½ cup low-sodium soy sauce
- 2 tbsp rice wine vinegar
- 2 tbsp finely grated fresh ginger
- 2 tbsp chopped green onion
- 2 cloves garlic, minced
- 2 tsp brown sugar
- 1 tsp sesame oil
Instructions:
- Beat the egg in a mixing bowl. Add the water and stir to combine. Sift flour into the mixture and stir until just combined; a few lumps are okay.
- Heat at least 1” of Mazola corn oil in a large skillet over medium heat until it reaches 350° F.
- Working in batches so as to not overcrowd the skillet, dip a piece into the batter then immediately add it to the hot oil.
- Fry until golden, about 2 minutes per side.
- Remove and place on a wire rack to drain excess oil.
- Repeat with the remaining squash.
- Mix together all soy ginger dipping sauce ingredients and serve immediately.
