Delicata Squash Ring Pakora

I saw these delicata squash pakoras on Jamie Bissonnette's Instagram and I wanted to make it right away. I love Little Donkey but had just been there a few days before so I thought I would make them at home since they probably wouldn't be on the menu by the time I went back. These are so crispy and flavorful, and the squash comes out super tender and perfectly cooked. they would make a great snack with your family this week while you are hanging out before or after Thanksgiving, or would even be a tasty app for the day itself.
The most aesthetically pleasing of all the squashes.
A few simple ingredients to make the batter.  Just add water.
Then fry until golden.
So much flavor. And the chickpea flour stays super crispy.
The sauce is a cilantro and yogurt dip and goes perfectly with these rings.
The little edges of caramelized squash add such a nice deep flavor to this amazing Autumn snack.

Delicata Squash Ring Pakora

  • Rings
  • 1 cup Chickpea Flour
  • 1/2 cup Chopped Cilantro
  • 1 clove Garlic grated
  • 1 tablespoon Cumin
  • 1 teaspoon Salt
  • 2 teaspoons Garam Masala
  • 2 delicata squashes
  • Oil for Frying
  • Cilantro Yogurt Dip.
  • 1 bunch Cilantro (or whatever is leftover from what you put into the batter)
  • 1/4 cup Yogurt
  • 1/2 clove Garlic
  • Salt and Pepper
  • splash of vinegar
  • splash of honey

Instructions

  1. Mix the ingredients (except the squash) in a bowl. Add water until it is a batter consistency.
  2. Mix all the dip ingredients in the food processor and blend until smooth.
  3. Heat oil to 375
  4. Slice the quash (skin on) into thin rings about 1/2 inch thick.
  5. Salt the rings and sprinkle with chickpea flour to coat.
  6. One by one, dip into the batter and drop into the hot oil, doing batches of 4 or 5 so as not to crowd the fryer.
  7. Remove from the oil when golden brown and allow to drain. Serve with chutney.