Turn Delicata Squash into Crispy “Onion Rings”

When I first saw the photo for this recipe, I thought onion rings! Then I thought doughnuts! But I was truly surprised to learn that they are, in fact, fried rings of delicata squash.

Unlike some other varieties, the skin of this squash is edible. You simply slice the delicata into rings, then coat it in batter before frying it up until golden-brown. The batter calls for both beer and vodka, which, the author says, “are the key for that ultra-light, crisp batter that practically shatters when you bite into it.”

Once you’ve fried the squash rings, you drop sprigs of rosemary into the hot oil to crisp it up. A sprinkle of the fried rosemary and flaky sea salt seals the deal on this crunchy, flavorful fall snack. Set out a plate of these for game day this Sunday and see if your friends can guess what’s hiding inside the crispy coating.

→ Get the Recipe: Delicata Squash Rings from Honestly Yum