Heirloom Squash Tempura with Mint Chutney Dipping Sauce

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Cut the squash in half and remove the seeds. Cut off the peel and slice into 1/4 inch thick pieces.

First, while the flour is in the freezer, make the mint chutney dipping sauce by puréeing the mint leaves, cilantro leaves, ginger, chili and lime juice. Then, add about 1/4 cup of water until it starts to look like a dipping sauce.

Start up the oil in a heavy pot or pan until 340ºF. If you don't have a thermometer, then you can test the temperature with a drop of batter, which when put in, should sink about a 1/4 inch before floating to the top.

While the oil is heating up, make the batter. Beat the egg, and then add the 1 cup of ice cold water. Then, gently mix in the cold flour until blended.

Dust a few squash pieces with flour and shake off excess, dip in the batter, then fry for a few minutes until light brown, flipping once or twice. Drain on a wire rack. Repeat with the next batch.

Serve with the dipping sauce.

Serves 4.