Time: 30 min.
Complexity: easily
Servings: 8 - 10

Deep-fried appetizers always attract with their appetizing appearance, aroma, and crispy crust, making them hard to resist even for those on a healthy diet. But on those days when you can indulge, or crave something unusual with simple ingredients, try deep-frying pumpkin. Thinly slice butternut squash, coat in a double coating of wheat flour, sour milk, cornmeal, and sage, and fry in vegetable oil. Before serving, drizzle with a piquant sauce made with hot sauce and honey. The pumpkin slices turn out perfectly crispy with a unique sweet and spicy flavor.

Ingredients:

• 16 to 20 1/4-inch-thick slices peeled butternut squash (1 medium squash; grate with a mandoline)
• 1.5 cups of wheat flour
• 1 cup corn flour
• 2 tbsp finely chopped fresh sage
• 1 cup of sour milk or kefir
• Vegetable oil, for deep-frying
• 1/4 cup honey
• 2-3 tsp hot sauce

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

butternut squash, sour milk, hot sauce, sage, honey

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Preparation:

Step 1
• On a plate, combine 0.5 tablespoons of wheat flour and 0.5 teaspoon of salt. In a large bowl, whisk together the remaining 1 tablespoon of wheat flour, cornmeal, sage, and 2 teaspoons of salt. Pour the curdled milk into a medium bowl.
Step 2
• Dredge the pumpkin slices in flour, dip them in the buttermilk, then roll them in the cornmeal mixture, shaking off any excess back into the bowl. Place them on a wire rack set over a baking sheet.
Step 3
• In a large, heavy-bottomed saucepan or cauldron, heat 5 cm of vegetable oil to 175°C on a deep-fry thermometer.
Step 4
• In a small bowl, combine honey and hot sauce.
Step 5
• Next, fry the pumpkin in batches, turning once, until golden brown, about 4 minutes (adjust the heat as needed to maintain the oil temperature). Transfer the cooked slices back to the grill with a slotted spoon to drain off any excess oil. Season with salt.
Step 6
• Serve slices hot or at room temperature, drizzled with hot honey.

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