These delicata squash pakoras are oh so crunchy and magically spiced. The recipe yields enough for six to eight servings, so they’re made for sharing as an appetizer or snack! Serve them as a special treat for Diwali or a fall dinner party.
How to Pick the Best Delicata Squash
My favorite squash is delicata squash; they are smaller in size, easy to prep, and the peel is edible. Smaller delicata squash have thinner rinds and a creamier texture, perfect for deep-frying. Choose ones that feel firm, heavy, and with even coloring—they should have a creamy, yellow appearance. Avoid ones with blemishes or soft spots.
Where To Buy Indian Spices
Tips for Getting the Crispiest Pakoras
The batter uses both vodka and seltzer to create light and crispy fried pakoras. Vodka inhibits gluten development and seltzer lightens the batter. Make sure to use fresh, unopened seltzer; if the carbonation is not strong enough, the coating won’t be as crispy. Also, keep the seltzer and vodka as cold as possible, and don’t pour them into the dry ingredients until the oil is heated. Otherwise, the seltzer will de-fizz while you wait for the oil to heat up. A small can of seltzer is about 355 milliliters, which is more than enough. Use a deep-fry thermometer to make sure that the oil stays at about 350°F the whole time. Adjust the heat up or down as the pakoras fry.Serve the pakoras hot—I like to serve them as soon as they come out of the fryer and while I fry the next batch.
Ingredient Swaps That Work
In testing, I didn’t find any significant flaws with using all-purpose flour, but if you have rice flour, try that instead. It’s lighter than all-purpose flour, resulting in even crispier pakoras.Don’t have vodka? Use only seltzer. It’s okay to use club soda instead of seltzer. Avoid using mineral water.
It’s Delicata Squash Season!
Maple Glazed Roasted Delicata Squash and Brussels Sprouts Roasted Winter Squash with Cilantro Chimichurri Stuffed Delicata Squash with Pancetta and Goat Cheese
Flaky salt 1/4 cup finely chopped cilantro, packed Lemon wedges Mint chutney, tamarind chutney, or spicy aioli
Line a wire cooling rack or baking sheet with paper towels. Set aside. Fry them until golden brown and cooked through, about 2 minutes per side. Use tongs to transfer the squash to the prepared paper towels to drain. Sprinkle the pakoras with flaky salt. Did you love the recipe? Leave us stars below!
