Crispy Fried Squash with Avocado Aioli and Salsa Macha

Name: Crispy Fried Squash with Avocado Aioli and Salsa Macha
Total time: 45 min
Ingredients: 2 ripe avocados, peeled, pitted, and diced; 1 cup mayonnaise (preferably homemade); 2 cloves garlic, minced; 1/4 cup lime juice, plus more to taste; Salt, to taste; 1 1/2 cups neutral oil; 1 cup roasted almonds; 8 cloves garlic; 6 tablespoons pumpkin seeds; 3 tablespoons pine nuts; 10 chiles de árbol, stemmed; 1 teaspoon brown sugar; Salt, to taste; 1/4 cup lime juice; Neutral oil, for frying; 4 large delicata squash (or, alternatively, butternut or kabocha) halved lengthwise, ends and seeds removed and thinly sliced; 1 cup chickpea flour (or, alternatively, all purpose flour); 3 large eggs; 6 cups panko; 4 tablespoons sesame seeds; 1 tablespoon onion powder; 1 tablespoon garlic powder; 1 tablespoon cumin; 1 tablespoon chili powder; 3 teaspoons salt, plus more, to taste

Prevent your screen from going dark

Cook Mode Prevent your screen from going dark

Makes 6 to 8 servings 1x

Time 45 minutes

Scale

Ingredients

For the avocado aioli:

2 ripe avocados, peeled, pitted, and diced
1 cup mayonnaise (preferably homemade)
2 cloves garlic, minced
1/4 cup lime juice, plus more to taste
Salt, to taste

For the salsa macha:

1 1/2 cups neutral oil
1 cup roasted almonds
8 cloves garlic
6 tablespoons pumpkin seeds
3 tablespoons pine nuts
10 chiles de árbol, stemmed
1 teaspoon brown sugar
Salt, to taste
1/4 cup lime juice

For the fried squash:

Neutral oil, for frying
4 large delicata squash (or, alternatively, butternut or kabocha) halved lengthwise, ends and seeds removed and thinly sliced
1 cup chickpea flour (or, alternatively, all purpose flour)
3 large eggs
6 cups panko
4 tablespoons sesame seeds
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon cumin
1 tablespoon chili powder
3 teaspoons salt, plus more, to taste

Instructions

Prepare the avocado aioli: Add all ingredients to a blender or food processor and mix until completely smooth. Taste, and, if needed, mix in more salt and lime juice. Transfer to an airtight container and store in the refrigerator for up to 5 days.
Prepare the salsa macha: Add oil to a large pan over medium heat. Add almonds, cook until they appear extra toasty but not burnt, and use a slotted spoon to transfer them into a blender or food processor. Add garlic, pumpkin seeds, pine nuts, and chiles de árbol to the oil. Cook until fragrant and deeper in color, stirring as you go. Use a slotted spoon to transfer them to the blender or food processor. Remove the oil from the heat, allow some time to cool, then transfer to the blender or food processor with brown sugar and a generous amount of salt. Blend until thoroughly combined with no large chunks. Stir in lime juice, taste, and add more salt as needed. Transfer to an airtight container and store in the refrigerator for up to 2 weeks. Note: Remove from the refrigerator 30 minutes prior to serving if some of the oil has solidified.
Fry the squash: Preheat neutral oil in a large pot over medium heat (you’ll want it to reach 350 F—when ready, the oil should be shimmering). Prepare a dredging station: Add chickpea or all purpose flour to a shallow bowl. Add eggs into a shallow bowl and whisk until homogenous. Add panko, sesame seeds, onion powder, garlic powder, cumin, chili powder, and salt to a shallow bowl and mix until thoroughly combined. One or two at a time, thoroughly coat squash slices in each bowl, respectively (flour, eggs, panko mixture), and transfer to the pot. Cook in batches so as to not overcrowd the pot, until the squash is a deep shade of golden brown. Using a slotted spoon, transfer to a wire rack and lightly sprinkle with more salt. Serve with avocado aioli and salsa macha.