Crispy Acorns | It’s not uncommon for us to walk into a grocery store, put in our ear phones – that are spinning our favorite playlist – and let the creativity takeover. This recipe is the perfect example of what happens when a little Zach Brown Band, Aloe Blacc and Billy Joel get in your head. But when you think so far outside the box, you really do need to rely on your food knowledge. And we do it here. Combining a technique and an ingredient you’ll never see together…
* These go great on sandwiches or are a cool game day treat.
- Acorn Squash - 1, peeled
- Vegetable Oil - 5 cups
- Flour - ¼ cup
- Baking Powder - ⅛ teaspoon
- Smoked Paprika - ½ teaspoon
- Salt - 1 teaspoon
- Ok, let's do this. First grab your acorn squash. This is ours for today,
- Now grab a sharp knife, stand the squash up, and slice off the peel.
- Then slice it in half lengthwise.
- Then get in there with a spoon and scrape out the seeds and the pulp. Clean each half out well.
- Now take a medium size grater and grate each half. You should get about 1½ cups.
- Toss the grated squash in one of the mixing bowls and add a big pinch of salt. Give it a quick toss, cover the bowl, and let it sit on the counter for 1 hour (we do this to give the salt time to draw out the moisture).
- While the squash is working away, grab the other bowl and mix together the flour, baking powder, smoked paprika, and a pinch of the salt.
- After an hour, grab the squash bowl and pour off any water.
- Dump the squash onto a paper towel, bunch it up at the top, and squeeze out as much extra liquid as you can.
- Wipe dry the bowl and add the drained squash back to it. Ok let's fry!
- Pour the oil into the dutch oven (about 1½"), put it over medium heat, and bring it to 350 degrees.
- Now slowly sprinkle the flour mixture into the squash bowl, while tossing the squash with your hands to separate any clumps.
- Now grab a big pinch of the squash and drop it into the oil as close to the surface as possible.
- Let the squash fry for just 1½ minutes, stirring them gently once with the spider, until they turn dark golden brown (not too dark, they will get darker as they rest).
- Fish them out with the spider onto a paper towel, then season them liberally with salt. Get em' while they're hot!
* Do the best you can when separating the clumps of squash when you mix in the flour. They don't have to be perfect, but you want them as close to the same size as possible.
* Remember, the biggest mistakes when frying are to not let your oil get hot enough and to crowd the pan (which in turn drops your oil temp), so if you have a small dutch oven or sauce pot, fry the squash in batches.