Tempura Squash

Ingredients 1 cup all purpose flour
¹⁄₄ teaspoon salt
1 to 1 ¹⁄₈ cups chilled seltzer or club soda
Pattypan squash or other summer squash (I used these 3 and probably had enough batter for 3 more of the same size.  The table tiles are 6”x6” to give you an idea of scale)  
Oil for frying.  (I used Safflower since it was the only non-olive oil I had in the house.  Vegetable oil works fine)

Instructions
1. In a bowl whisk together flour and salt. Whisk in 1 cup seltzer, whisking until smooth and let batter stand 10 minutes. If necessary, thin batter with enough of remaining seltzer to reach consistency of crepe batter.  

2. Heat in a deep pot over medium-high heat.  I didn’t have a lot of oil at my disposal, so I ended up using a small saucepan with 1 ¹⁄₂ cups of oil.  

3. Slice squash thinly into discs or half moons.  Dip squash into the batter to evenly coat.  

4. Fry squash in small batches, allowing plenty of room so the pieces do not stick to each other.  Fry until light golden brown.  Drain on a rack over paper towels.  

Comments
Pattypans are very similar in taste to zucchini and yellow squash.  They’re also beautiful.  Battering and frying them was the recommendation I got from the farmer so I decided to give this a try.  This is a pretty generic tempura recipe that you could easily use for many different types of vegetables.

Shown here with Southwest Asian Grilled Flank Steak and Soy Dipping Sauce.

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