Butternut Squash Fries
- A side of fries is always a good idea! Butternut squash takes your usual dippers up a notch.
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- Oil, for frying
- 1 (3-lb) butternut squash
- 1 cup flour
- 4 eggs, lightly beaten
- 3 cups panko breadcrumbs
- 2 tsp salt, divided
- 1 tsp salt
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried oregano
- 1/2 tsp chili powder
- 1 Tbsp light brown sugar
- 3/4 cup ranch dressing
- 1/4 cup barbecue sauce
- To prepare for the fries, start by heating the oil in a deep fryer to 350°F.
- To prepare the seasoning mix, stir together the salt, garlic powder, onion powder, dried oregano, chili powder, and brown sugar in a small mixing bowl. Set aside.
- To prepare the dipping sauce, stir together the ranch dressing and barbecue sauce in a mixing bowl. Refrigerate until ready to serve.
- To prepare the fries, place the squash on its side and slice off both ends. Using a peeler, remove the outer skin from the squash. Carefully cut the squash where the neck ends and the bottom begins to curve out. Reserve the bottom of the squash for later use. Using a sharp knife or mandolin, cut the squash into fries.
- Separately place the flour, eggs, and panko breadcrumbs in 3 shallow mixing bowls. Mix 1 tsp salt into to the flour and 1 tsp salt into the panko breadcrumbs.
- Working in batches, coat the squash in flour, shaking off the excess.
Next, dip the squash in the egg, letting the excess drip off. Lastly, dredge the squash in the breadcrumbs, pressing it in so the fries are fully coated. Repeat until all of the squash fries are breaded.
- Deep fry the squash fries, in batches, until golden brown and crispy, about 2-3 minutes. Immediately after frying, toss the fries in the seasoning mix. Serve with the dipping sauce.