Name: Kabocha Squash and Scallion Tempura
Yield: 4 Servings
Ingredients: Vegetable oil (for frying; about 10 cups); ½ cup all-purpose flour; ½ teaspoon baking powder; ½ teaspoon kosher salt; ½ cup cornstarch, plus more for dusting; 1 club soda; ¼ kabocha squash, sliced into ¼-inch-thick wedges; 4 scallions, cut into 1-inch pieces; Honey and crushed red pepper flakes (for serving); Flaky sea salt

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Alex Lau

Kabocha squash is a tempura classic, but acorn squash works well too. The honey and crushed red pepper flakes, albeit untraditional, add a spicy-sweet dimension to the dish.

Recipe notes