Curried Squash Fritters
- 2 to 2½ pounds small delicata squashes or 1 butternut squash of the same weight
- ½ cup unbleached all-purpose flour
- ¼ cup cornstarch
- 1 tablespoon curry powder
- 1 extra-large egg white, chilled
- ½ cup cold beer or ice water
- 4 cups vegetable oil for deep-frying
- Kosher salt
- 1 lime, cut into quarters
Delicata squash, with its pumpkin-like flavor, is an ideal candidate for fritters. Delicata rings have the added charm of resembling doughnuts.
- Peel the squash. If using delicatas, you may want to use a paring knife instead of a vegetable peeler; don’t worry about getting every bit of skin out of the squashes’ ridged surfaces. Slice the delicatas crosswise ¼ inch thick. Use a paring knife to remove the seeds at the center of each ring. If using a butternut squash, split the squash lengthwise and scoop out the seeds. Cut each half crosswise into ¼-inch-thick slices.
- Mix the flour, cornstarch, and curry powder in a medium bowl. Beat the egg white with the beer in a small bowl. Whisk the wet ingredients into the dry until just mixed. If you overheat the batter, the fritter coating will be tough. Cover and refrigerate for 20 minutes.
- Preheat the oven to 200°F. Line a sheet pan with paper towels and put it in the oven.
- Heat the vegetable oil in a deep pot over medium heat to 350°F. Use a deep-fry thermometer to check the temperature. Dip a slice of squash into the batter and then carefully lower it into the hot oil. Repeat until you have 6 slices of squash in the pot. The squashes will bob to the surface of the oil. Fry, turning once, until the batter is crisp and the squash is tender, about 2 minutes per side. As the fritters finish cooking, transfer them to the towel-lined sheet pan in the oven. Continue frying the squash slices in batches until they are all cooked.
- Place the fritters on a warm platter, sprinkle with salt, and garnish with the lime wedges. Serve immediately.