I don’t know about you, but tempura ANYTHING is solid in my book. It’s like…you know…fried food but somehow a little more classy. Less Popeye’s and more Boston Market. Ya know?
So school started up again and I only have my capstone left–then I’ll be a real grown-up with a real Master’s degree! Isn’t that exciting? Except we’re moving again and all the BS that goes along with that is…well, BS. I hate moving. It hasn’t even been a full year that we’ve been in Colorado–by FAR my favorite place I’ve lived in my 26 years–and already time to bid farewell. How is that fair?! Since I graduated high school, the longest I’ve lived in one place was my year in Iraq. Military life, man…it’s a little rough for this homebody. Which is why fried foods come in handy. We’re good friends.
Speaking of fried food, I chose to bake these since I’ve had a few mishaps of late frying things. It seems that just…you know…THROWING things in a pot of hot oil doesn’t often end well for the skin on my arms and face. Oops. I need a deep fryer, like, last week. Besides, I’ve been capital-L LAZY this winter. Baking these meant I could dip ‘em, set ‘em, and bake ‘em quickly and watch The Mindy Project while they were in the oven. Too easy.
- 1 large Butternut Squash
- 4 Eggs
- 3/4 c Tapioca Starch
- 1 T Fresh Cilantro, chopped
- 1 T Fresh Ginger, grated
- 1/2 t Salt
- Cut the squash into “fries,” about 3 inches long and 1/2 inch thick.
- Arrange on a greased baking sheet and bake for 15 minutes at 400 degrees. Remove and let cool.
- Make your tempura batter… whisk together the tapioca starch, eggs, and seasonings.
- Dip your half-baked squash fries in the batter, then arrange them on the baking sheet once again.
- Bake at 400 degrees for 15 minutes longer.