This is a fun and unique appetizer by a man who perfected the technique of frying squash during his 20 years in Tuscany. It’s slightly sweet, light, and perfect for your next get together!

Recipe by: Richard Betts


  • Vegetable or peanut oil, for frying
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups seltzer or club soda, chilled
  • Kosher salt
  • 1 1/2 pounds kabocha squash or sugar pumpkin—peeled, seeded and cut into 1/8-inch-thick wedges
  • 1/2 cup sage leaves
  • Flaky sea salt and lemon wedges, for garnish

For full recipe click here.

The featured image is a stock photo by  Stefan Johnson on Unsplash meant to represent this dish.