Beer-Battered Squash with Aleppo Pepper Yogurt

Beer-Battered Squash

• 1/2 acorn squash, sliced thinly

• 1 cup all-purpose flour

• 1/2 teaspoon salt (adjust to taste)

• 1/2 teaspoon black pepper

• 1 teaspoon paprika

• 1 cup non-alcoholic beer

• Vegetable oil for frying

Aleppo Pepper & Dill Yogurt

• 1 cup strained yogurt

• 2 tablespoons fresh dill, finely chopped

• 1 clove garlic, minced

• 1/2 lime juice (adjust to taste)

• 1 teaspoon Aleppo pepper (adjust to taste)

• Salt and black pepper to taste

Beer-Battered Squash

1. In a mixing bowl, combine the flour, salt, black pepper, and paprika.

2. Gradually add the non-alcoholic beer to the dry ingredients, whisking continuously until you achieve a smooth batter. Adjust the consistency by adding more flour or beer as needed.

3. In a deep pan or skillet, heat vegetable oil over medium-high heat. Make sure there's enough oil to submerge the squash slices.

4. Dredge each acorn squash slice in flour, ensuring both sides are coated evenly.

5. Dip the flour-coated squash slices into the beer batter.

6. Carefully place the battered squash slices into the hot oil, frying them until they are golden brown and crispy.

7. Use a slotted spoon to remove the squash from the oil and place them on a paper towel-lined plate to drain excess oil.

Aleppo Pepper & Dill Yogurt

1. In a bowl, add the strained yogurt, dill, garlic, lime juice, and Aleppo pepper. Add salt and black pepper to taste.

2. Mix all the ingredients thoroughly, adjust the seasoning to your taste.

3. Serve the yogurt dip alongside the beer-battered acorn squash for a refreshing and tangy contrast. Enjoy! نوش جان