Delicata Squash Pakoras

1. Stage

Prep the squash:    Trim the ends of the delicata squash and cut it in half lengthwise. Use a spoon to scoop out the seeds and membrane, which you can discard. Then, cut the squash into 1/8-inch half-moons.

2. Stage

Prepare the oil: Add oil into a medium Dutch oven or heavy-bottomed pot, and set it over medium heat. Make sure the oil doesn't come past halfway up the sides of the pot. Preheat the oil to 350°F—check the temperature with a deep-frying thermometer.  Line a wire cooling rack or baking sheet with paper towels. Set aside.

3. Stage

Mix the dry ingredients: Meanwhile, whisk the all-purpose and chickpea flours, cornstarch, cumin seeds, ground cumin, coriander, chili powder, salt, and methi leaves in a medium bowl.

4. Stage

Add the wet ingredients: Just before the oil is preheated—ideally when it reaches 325°F—slowly pour in the vodka and seltzer, and whisk to combine until mostly homogeneous. Do not over mix, which can deflate the carbonation. Some small clumps of dry flour are okay. The batter will be slightly thick, which helps it adhere to the squash.

5. Stage

Fry the squash: Add 8 to 10 half moons of squash into the batter and coat them well.  Once preheated, use tongs to carefully drop the battered squash into the oil in a single layer. You may need to increase or decrease the heat to maintain the oil at 350°F while you fry the pakoras. Fry them until golden brown and cooked through, about 2 minutes per side. Use tongs to transfer the squash to the prepared paper towels to drain. Sprinkle the pakoras with flaky salt.

6. Stage

Serve the pakoras: Garnish pakoras with cilantro and serve them hot with lemon wedges and a dipping sauce, like mint chutney, tamarind chutney, or a spicy aioli. I like to serve them as soon as they’re fried and as I fry the next batch. Did you love the recipe? Leave us stars below!