You won’t be able to resist this Squash Tempura. The crispy and airy coating has the perfect crunch, plus it’s a lot easier to make than you think!
This recipe makes six servings for about $4.34. Therefore, it costs approximately $0.72 per serving.
Squash Tempura is the perfect appetizer for any party, big game day, or family gathering. The squash is sliced thin and then covered in a light batter before frying to golden perfection. The light batter and frying process enhance the squash’s natural flavor.
You can eat these plain or dip them in your favorite dipping sauce. Making Tempura Fried Squash at home tastes better than you can get when you order the same dish from your favorite restaurant!
And they are better for you too! This recipe is gluten-free. Follow my step-by-step directions in the recipe card to make the perfect Tempura Squash.
Ingedients and Estimated Cost
Per Serving Cost: $0.72
Recipe Cost: $4.34
- 2 medium delicata squash – $2.50
- 1 cup all-purpose gluten-free flour – $0.72
- ½ cup rice flour – $0.65
- 1 teaspoon sea salt – $0.04
- 1 teaspoon onion powder – $0.03
- ½ teaspoon garlic powder – $0.01
- ¼ teaspoon white pepper – $0.04
- 1 ½ cups sparkling water – $0.35
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.
How To Make Tempura Squash
- First, slice the dlivata into ½” rings and then scrape out the seeds.
- Next, place ¼ cup of the flour on a plate and set it aside.
- Using a large bowl, whisk together the flour, rice flour, sea salt, onion powder, garlic powder, white pepper, and sparkling water.
- Heat oil in a large skillet over medium heat.
- Then, dredge each ring in the flour and dip the rings into the batter and then into the hot oil.
- Fry the rings for about two minutes per side until they are golden.
- Place the rings on a wire rack to drain the excess oil as you fry the remaining squash rings.
- Finally, sprinkle the rings with flaky sea salt before serving.
***For complete recipe instructions, see the recipe card below.
- The tempura batter is perfect for just about any vegetable: sweet potatoes, onion mounds, zucchini, lotus root, potato, mushrooms, and more!
- You can also use this batter for shrimp.
SERVE AND STORE: The squash is best eaten right after it is fried. It will only keep for about an hour after being fried.
FREEZE: Tempura vegetables do not freeze well. Therefore, I do not recommend freezing them.
This recipe is a simple mixture of flour, water, and a few spices. The light batter helps create an airy coating that is crispy and tender on the inside.
Although it is a veggie, and I use gluten-free flour and rice flour in the batter, the squash is still fried. Fried foods are not the healthiest option. I use avocado oil for frying, which is healthier than vegetable oil. But all things in moderation! See the total nutritional value of this dish in the recipe card below.
In my recipe, I am showing how to make squash tempura. However, you can use a variety of vegetables, such as sweet potatoes, mushrooms, bell peppers, and eggplant.
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- Game Day Snack Board
- Sweet Corn Tamale Cakes
- Bang Bang Shrimp
- Air Fryer Eggplant Fries
- Shrimp Cocktail and Shrimp Cocktail Sauce
- Air Fryer Buffalo Cauliflower
- 2 medium delicata squash
- 1 cup all-purpose gluten-free flour divided
- ½ cup rice flour
- 1 teaspoon sea salt
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon white pepper
- 1 ½ cup sparkling water chilled
- Avocado oil for frying
- Flaky sea salt
MAKE TEMPURA BATTER:
- Place ¼ cup of the gluten-free flour on a plate. Set aside.
- In a large bowl, whisk together the remaining flour, rice flour, sea salt, onion powder, garlic powder, white pepper, and sparkling water until the batter just begins to come together. The lightest tempura batter is achieved when the batter is barely mixed.
- Heat at least 1” of oil in a large skillet over medium heat until it reaches 350° F.
BATTER AND FRY SQUASH:
- Dredge each ring in the plate of gluten-free flour, shaking off any excess.
- Working in batches so as to not overcrowd the skillet, dip a ring into the batter then immediately add it to the hot oil.
- Fry until golden, about 2 minutes per side.
- Remove and place on a wire rack to drain excess oil.
- Repeat with the remaining squash.
FINISH AND SAERVE:
- Sprinkle with a touch of flaky sea salt and serve immediately.