Ingredients
- 1 Delicata squash, seeds removed, thinly sliced into rings
- 1 cup flour
- 2 Tbsp cornstarch
- 2 Tbsp sugar
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp cloves
- pinch of salt
- 1 (12oz) bottle of pumpkin beer
- canola oil, for frying
For the cinnamon-scented powdered sugar:
- ½ cup powdered sugar
- ½ tsp cinnamon
For the Greek yogurt dipping sauce:
- 1 (6 oz) container plain Greek-style yogurt
- 1½ Tbsp maple syrup
- 1 Tbsp brown sugar
Instructions
- Add the flour, cornstarch, sugar, spices and salt to a bowl and whisk to combine. Pour in the beer and stir until a thick batter forms. It should be a little thicker than pancake batter. You’ll need most of the bottle of beer (with about ½ cup left over).
- Heat a few inches of oil in a saucepan to 350°F.
- Dip the squash in the beer batter and place in the hot oil. Fry a few at a time until golden brown on one side, and then flip over to brown the other side.
- Remove with a slotted spoon or spider and drain on paper towels.
- To make the cinnamon-scented powdered sugar: Place the cinnamon and powdered sugar in a bowl and whisk until the cinnamon is completely incorporated.
- To make the Greek yogurt dipping sauce: Add all the ingredients to a bowl and stir to combine.
- Dust with cinnamon-scented powdered sugar and serve immediately or remove to a rack, to keep crisp and reserve for later. Serve with Greek yogurt dipping sauce.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Holiday