Name: Crispy Squash Fries With Tahini-Yogurt Dip
Prep time: 25 min
Total time: 35 min
Ingredients: Vegetable oil, for frying; 1 pound acorn, carnival, or delicata squash (1 small); 3/4 cup rice flour, divided; 1/4 cup potato starch; 1 teaspoon baking powder; Kosher salt and freshly ground pepper; 1 large egg; 3/4 cup plus 2 tablespoons ice cold water, plus more as needed; Flaky sea salt, such as Jacobsen, for sprinkling; Small cilantro sprigs, for frying (optional); Tahini-Yogurt Dip, for serving (recipe follows)

Prep Time:

25 mins

Total Time:

35 mins

Servings:

4

Yield:

25 to 30 pieces

Not your usual French fry, these chunky wedges are made with sliced winter squash. We use varieties like acorn, delicata, and carnival for our squash fries. They have a thin, tender skin that’s easy to eat and crisps up beautifully when cooked at high heat. Their golden flesh peaks through the light crackling shell of a batter made with potato starch, rice flour, and baking powder that happens to be gluten-free. They’re chunky bites to enjoy with our rich and creamy Tahini-Yogurt Dip as an appetizer or a side dish.

Should You Peel Winter Squash?

Winter squash vary greatly in size and color. Some have more dense flesh and others more watery. And while the skin of winter squash is edible, some have thin, tender skin and others have tough skin that you wouldn't want to eat. We developed this recipe to use varieties of squash that all have delicate skin, such as delicata and acorn, so there is no need to peel the squash, reducing prep time. The skin helps the squash wedges hold together and adds color and nutrition to the dish.

Be sure to scrub the exterior of the squash before slicing it—and reserve the seeds, which aren't used in this recipe—squash seeds make a tasty snack.

Other Sauces to Use With Squash Fries

We developed the Tahini-Yogurt Dip especially to pair with these fries but it's not the only sauce that compliments them. Here are some other creamy, thick sauces and a few thinner more pungent ones. All make good partners for these thick, crunchy-on-the-outside-and-soft-within squash fries.

Cook Mode (Keep screen awake)

Ingredients

Vegetable oil, for frying
1 pound acorn, carnival, or delicata squash (1 small)
3/4 cup rice flour, divided
1/4 cup potato starch
1 teaspoon baking powder
Kosher salt and freshly ground pepper
1 large egg
3/4 cup plus 2 tablespoons ice cold water, plus more as needed
Flaky sea salt, such as Jacobsen, for sprinkling
Small cilantro sprigs, for frying (optional)
Tahini-Yogurt Dip, for serving

Directions

Heat oil:

Heat 1 1/2 inches oil in a medium, heavy pot or large saucepan over medium until it registers 360˚F on a deep-fat thermometer. Adjust heat, as needed, to maintain temperature.
Prep squash:

While oil is heating, halve and seed the squash (do not peel), then slice crosswise into 1/4 inch thick strips.
Mix ingredients for batter:

In a bowl, whisk together 1/2 cup rice flour, the potato starch, and baking powder; generously season with kosher salt and pepper. Whisk in egg and water to make a very thin batter, adding more water 1 tablespoon at a time, as needed. Place remaining 1/4 cup rice flour in another bowl.
Coat squash strips in rice flour and batter and fry:

Working in batches, coat squash strips in rice flour, then dip in batter, allowing excess to drip back into bowl. Fry, stirring a few times, until squash is tender and shell is crisp and golden, about 3 minutes.
Set on wire rack, season and keep warm:

Transfer to a rimmed baking sheet lined with a wire rack. Sprinkle with flaky salt. Keep warm in a preheated 200˚F oven while frying remaining batches. Return oil to 360˚F between batches.
Batter and fry cilantro; serve with fries and dip:

Dip cilantro sprigs in any remaining batter after cooking squash, and fry just until crisp and golden, 1 to 1 1/2 minutes. Drain and serve warm with squash and tahini-yogurt dip.