Super crispy flavorful coating around a tender ring of squash – these Delicata Squash Ring Pakora are the tasty fried snack you have been looking for! Delicata is such an amazing variety of squash cause it doesn’t need to cook for quite as long which makes it perfect for this recipe. Other types of winter squash might need a quick par-cook before battering and frying. It also has a lighter texture and flavor than other winter squashes, so it fits great inside the light and crispy batter and doesn’t bog things down!
The pakora batter also stays so crispy due to the chickpea flour and rice flour in the batter. There are also a lot of spices that keep the batter super flavorful! For a simple dip, I made a quick sauce in the food processor based on cilantro chutney and the fresh flavors paired great with the savory rings!
The inspiration for this recipe
I saw delicata squash pakora 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.
This is a perfect friendsgiving side! They would also 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.
Cutting the rings
Cutting the delicata squash rings is important because if you make them too thick the squash will not fully cook in the fryer and these pakora rings will taste dense and be harder to eat. About 1/2 inch is perfect in my opinion!
The most aesthetically pleasing of all the squashes! I also like to leave the skin on for this because it cooks up tender, but if you want to peel it you can.
Making the Pakora Batter
This is a mixture of rice flour, chickpea flour, cilantro and spices. Here is the full ingredient list.
- chickpea flour
- rice flour
- garam masala
Then you just add water to this a little at a time until it forms a thick batter. Go easy on the water though! If you add too much it will not get crispy.
Frying the delicata Squash Pakora Rings
After dipping the delicata squash rings into the pakora batter, add them to the hot oil and fry until golden! This should take about 5 minutes.
Remove them from the oil and allow to dry on a rack or a paper towel lined plate. I also like to give them a quick salt right when they hit the rack.
So much flavor. And the chickpea flour stays super crispy!
Serving the Delicata Squash Pakora
The dipping sauce is a quick and easy twist on cilantro chutney, but it also inspired by raita. Just add the cilantro, yogurt, garlic, honey, vinegar, and salt to a food processor or blender and blend smooth.
Then pile the rings up on a platter and serve with the dip! Tasty stuff! The fresh taste of the dip is a great contrast with the crunchy fried delicata squash ring pakora.
The little edges of caramelized squash that peek out from the batter add such a nice deep flavor to this amazing Autumn snack.
Twists on delicata squash ring pakora
If you want to know more about pakora and to make a traditional version, check out Swasthi’s recipe!
This method would work with so many different veggies too. The traditional version has carrot, bell pepper, cabbage, onion, and beans. You could do any of them seperate, or mix them together!
Delicata Squash Ring Pakora
- 3/4 cup chickpea flour plus more for dusting
- 1/4 cup rice 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
- 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
Make the dip first
- Mix all the dip ingredients in the food processor and blend until smooth.
Then make the pakora
- Mix the ingredients (except the squash and oil) in a bowl. Add water until it is a thick batter consistency. Only add just enough water, too much and they won't be crispy!
- Heat oil to 375
- Slice the squash (skin on) into thin rings about 1/2 inch thick.
- Salt the rings and allow to sit for 5 minutes to draw out some moisture. Sprinkle with chickpea flour to coat.
- 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.
- Remove from the oil when golden brown and allow to drain. Serve with the dip.