Crispy Squash Fries With Tahini Yogurt Dip

Direction :

Heat oil:
Heat 1 1/2 inches oil in a medium, heavy pot or large saucepan over medium until it registers 360˚F on a deep-fat thermometer. Adjust heat, as needed, to maintain temperature.
Prep squash:
While oil is heating, halve and seed the squash (do not peel), then slice crosswise into 1/4 inch thick strips.
Mix ingredients for batter:
In a bowl, whisk together 1/2 cup rice flour, the potato starch, and baking powder; generously season with kosher salt and pepper. Whisk in egg and water to make a very thin batter, adding more water 1 tablespoon at a time, as needed. Place remaining 1/4 cup rice flour in another bowl.
Coat squash strips in rice flour and batter and fry:
Working in batches, coat squash strips in rice flour, then dip in batter, allowing excess to drip back into bowl. Fry, stirring a few times, until squash is tender and shell is crisp and golden, about 3 minutes.
Set on wire rack, season and keep warm:
Transfer to a rimmed baking sheet lined with a wire rack. Sprinkle with flaky salt. Keep warm in a preheated 200˚F oven while frying remaining batches. Return oil to 360˚F between batches.
Batter and fry cilantro; serve with fries and dip:
Dip cilantro sprigs in any remaining batter after cooking squash, and fry just until crisp and golden, 1 to 1 1/2 minutes. Drain and serve warm with squash and tahini-yogurt dip.