| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 8 to 10 servings |
Ingredients
- 1 1/2 cups all-purpose flour
- Kosher salt
- 1 cup cornmeal
- 2 tablespoons finely chopped fresh sage
- 1 cup buttermilk
- 16 to 20 1/8-inch-thick slices peeled butternut squash (from 1 medium squash; use a mandoline)
- Vegetable oil, for frying
- 1/4 cup honey
- 2 to 3 teaspoons hot sauce
Instructions
- Mix 1/2 cup flour and 1/2 teaspoon salt on a plate. Whisk the remaining 1 cup flour, the cornmeal, sage and 2 teaspoons salt in a large bowl. Pour the buttermilk into a medium bowl. Dredge the squash slices in the flour, dip in the buttermilk, then coat with the cornmeal mixture, shaking off any excess. Place on a rack set on a baking sheet.
- Heat about 2 inches vegetable oil in a large heavy pot or Dutch oven over medium-high heat until a deep-fry thermometer registers 350 degrees F. Mix the honey and hot sauce in a small bowl.
- Working in batches, fry the squash, turning once, until golden brown, about 4 minutes. (Adjust the heat as needed to maintain the oil temperature.) Remove with a slotted spoon and return to the rack to drain. Season with salt. Serve hot or at room temperature with the spicy honey.
Reviews
Very easy recipe, was a huge hit!!