In a large Dutch oven or deep fryer, heat the oil to 350°F. Working quickly to keep the batter cold, whisk together the eggs, flour, cornstarch, baking powder, salt, and ice-cold water. Alternatively, you can prepare the batter ahead of time and chill it in the refrigerator.
Working in batches, dip the squash rings into the batter and fry them in the hot oil for 2-3 minutes, or until they are crispy and golden brown. Let the squash cool on a wire rack.
Serve with fresh parsley and pomegranate molasses aioli.
Ingredients
4 large delicata squash, cut into 1/4 in. rounds and seeds removed
2 egg(s), beaten
1 cup flour, all-purpose
1 cup cornstarch
1 tsp. baking powder
1 tsp. salt
1 1/3 cup water, ice cold
parsley, fresh, for garnish
oil, for frying
Pomegranate Molasses Aioli
Directions
Mix all the ingredients together in a small bowl. Set aside for serving.
