We made funnel cake! Use your hands to fluff the strands of squash in the flour mixture: they’ll fry up lighter and crispier if they aren’t stuck together.
Recipe information
Yield
4 Servings
Ingredients
1
½
½
½
¼
⅛
Special equipment
Need to make a substitution?
Preparation
Step 1
Preheat oven to 375°. Pierce squash all over with a knife to vent. Roast on a rimmed baking sheet, turning every 20 minutes, until tender (knife will easily slide through), 60–90 minutes.
Step 2
Let cool slightly. Halve lengthwise and scoop out seeds; discard. Scrape flesh with a fork to remove in long strands. Spread out on paper towels to drain.
Step 3
Fit a large pot with thermometer and pour in oil to measure 2". Heat over medium-high heat until thermometer registers 350°.
Step 4
Meanwhile, whisk flour, salt, cinnamon, nutmeg, and cloves in a large bowl. Add squash and toss to coat, separating clumps.
Step 5
Working in batches, fry handfuls of squash, turning occasionally to brown evenly and gently separating as needed, until golden brown and crisp, about 2 minutes. Using a spider or a slotted spoon, transfer to paper towels to drain; dust with powdered sugar.