2 Cups Butternut Squash-peeled, seeded, cut into 1/3” x 1/3” x 2 1/2” sticks
1 Cup All Purpose Flour
1/2 Cup Cornstarch
1 tsp. Baking Powder
1 tsp. Salt
1 Cup Cold Water
1/2 Cup Tomato Ketchup
3 Tbsp. Orange Marmelade
1 tsp. Chipotle Pepper Puree
As Needed Vegetable Oil, Fine Sea Salt
Sift together into a bowl the first measure of flour, cornstarch, baking powder, and salt. In a separate bowl, whisk together the water, egg, and vegetable oil. Add the liquid to the dry ingredients, whisk until smooth. The batter should be a little thinner than pancake batter. If too thick, add more water, if too thin, add more flour. Reserve.
Prepare the ketchup by whisking together the ketchup, orange marmelade and chipotle pepper puree until smooth. Reserve.
Heat fry oil to 350°f. Heat a deep fryer with vegetable oil to 350 F. Dredge each butternut squash stick in the second measure of flour and then dip into the batter. Let excess batter drip off and carefully place in the fryer. Drop in small batches into the frying oil and cook for about 3 minutes or until cooked throughand the outside coating is crisp. Drain, season to taste with fine sea salt. Serve with the orange chipotle ketchup. Enjoy!