Squash Wedges Beignets
This under 30 minutes vegan squash wedges recipe is the perfect starter or side dish that everyone loves. Tender butternut squash, coated in a light batter and fried to golden perfection. Serve these warm, drizzled with your favourite chilli oil and sprinkle with fresh spring onions and sesame seeds. A great quick-and-easy starter or side dish for any occasion.
- No plain flour? Use wholemeal flour or rice flour instead.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
1 Butternut squash
Vegetable oil (for frying)
For the batter:
50 g Plain flour
50 g Corn flour
1 tsp Baking powder
50 ml Sparkling water (ice cold)
Spring onions (sliced)
- Peel and cut the butternut squash into 1 cm thick wedges.
- In a large mixing bowl, mix together the plain flour, corn flour, baking powder and ice cold sparkling water. The key to crispy tempura is to ensure that the water is very cold.
- Add vegetable oil to a saucepan and place over a medium-high heat. There should be enough vegetable oil to cover the squash wedges. Dip the squash wedges into the batter and toss well to coat.
- Pour enough oil into a large saucepan. There should be enough vegetable oil to cover the squash wedges. Place over a medium-high heat until it reaches 190°C. If you don’t have a kitchen thermometer, drop some of the batter into the oil. If it sizzles and turns golden brown after 20-30 seconds, the oil is hot enough.
- Working in batches, carefully lower the coated wedges into the oil with tongs. Fry for 2 minutes or until crispy and an even golden colour. Transfer to a plate lined with a clean tea towel or kitchen paper. Repeat with the remaining wedges.
- Spread the squash beignets on a large plate, sprinkle with sea salt, sesame seeds and chopped spring onions. Serve on its own or with your favourite dipping sauce or chilli oil. Enjoy!
How to store
Store in an airtight container, in the fridge for up to 3 days.