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.
Delicata Squash Ring Pakora
- 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
- 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
- Mix all the dip ingredients in the food processor and blend until smooth.
- Mix the ingredients (except the squash) in a bowl. Add water until it is a batter consistency.
- Heat oil to 375
- Slice the quash (skin on) into thin rings about 1/2 inch thick.
- Salt the rings and 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 chutney.