Tempura Delicata Squash

Tempura Delicata Squash

Sizzle, crackle, pop goes the tempura delicata squash!


This Little Goat went to Tokyo

This Little Goat went to Japan Everything Crunch

1 delicata squash

1 cup flour

1 cup cornstarch

Pellegrino sparkling water

Kewpie Mayo

Chocolate mint for garnish


Cut squash in half, remove seeds and pulp, and cut in 1/2 inch pieces

In a medium mixing bowl, mix flour, cornstarch, and Pellegrino together to create the batter

In a heavy bottom pan, heat oil over high heat and get it super hot. You can test the heat by dropping small amounts of the batter in and see if it crisps up

Coat squash in batter and fry until crispy (1-2 minutes)

Once fried, lay on a paper towel to help absorb excess oil

Arrange on serving dish and top with Kewpie mayo, TLG Tokyo sauce, TLG Japan crunch, and mint

Watch our Recipe Tutorial Here

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