Categories: Sides
Ingredients
- 1 1/2 cups all-purpose flour
- Kosher salt
- 1 cup cornmeal
- 2 tbsp. finely chopped fresh sage
- 1 cup buttermilk
- 16-20 1/8-inch thick slices peeled butternut squash
- Vegetable oil, for frying
- 1/4 cup honey
- 2-3 tsp hot sauce
Directions
-
Mix 1/2 cup flour and 1/2 tsp salt on a plate. Whisk the remaining 1 cup flour, the cornmeal, sage and 2 tsp 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-dry thermometer reaches 350. Mix the honey and hot sauce in a small bowl.
-
Working in batches, fry the squash, turning once, until golden brown, about 4 minutes. Remove with a slotted spoon and return to the rack to drain. Season with salt. Serve hot or at room temp with the spicy honey.