2 Cups Butternut Squash-peeled, seeded, cut into 1/3 ” x 1/3” x 2 ½” sticks
1 Cup All Purpose Flour
½ Cup Cornstarch
1 tsp. Baking Powder
1 tsp. Salt
1 Cup Cold Water
As Needed Panko Bread Crumbs
As Needed Vegetable Spray
As Needed Fine Sea Salt
• Preheat oven to 350°f. Sift together into a bowl the 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 a baking sheet with a cooling rack. Spray the top of the cooling rack with vegetable spray. Place the bread crumbs in a shallow, wide dish for dredging. Place the butternut squash pieces in the batter, tossing to evenly coat. Carefully remove each squash piece and let excess batter drip off. Dredge and press into the bread crumbs, placing more bread crumbs over the top and pressing to adhere. Carefully shake off excess crumbs and place on the cooling rack set over the baking sheet. Spray all the breaded squash fries with vegetable spray to coat evenly and bake in the oven for about 15 minutes or until the squash is tender and the coating is golden brown and crisp. Serve with your favorite dipping sauce.
Lincoln Culinary Institute’s Website: www.lincolnculinary.com