Iron Chef Squash: Tempura Fried Stuffed Baby Squash

[Marie]

Inspired by a recipe from Gourmet (via Epicurious)

* 15 baby summer squash
* 15 oven dried (or sundried) tomato slices
* 6 1" cubes butternut squash
* 8 large stalks fresh Thai basil
* 4 oz goat cheese
* 2 tablespoons heavy cream
* kosher salt and black pepper to taste
* 2 shallots
* 4 large stalks fresh Thai basil
* 4 tablespoons rice vinegar (not seasoned)
* 8 tablespoons mild extra-virgin olive oil
* 1/2 teaspoon black pepper
* 1 teaspoon kosher salt
* canola oil (approximately 6 cups)
* 1 cup all-purpose flour
* 1/2 teaspoon kosher salt
* 1 cup chilled sparkling water


Take the baby summer squash and cut them in half. Using a 1/4 teaspoon measuring spoon, carefully scoop the inside of each squash half out, being careful to leave the shell intact. Place the hollow shells on a plate.

Mince the tomato slices and butternut squash, and place together in a small bowl. Pick the leaves from 8 large stalks of Thai basil, roll them up and slice the basil into ribbons. Add to the vegetables. Add the goat cheese and mash into the veggies, to start blending. Add the heavy cream, a little bit at a time, blending the mixture using the spoon, until completely blended. Add salt and pepper to taste.

Using your fingers, stuff the squash halves with the goat cheese mixture, mounding slightly on the open side. Place stuffed squash back on plate.

Mince the shallots and place in a separate bowl. Pick the leaves from 4 large stalks of Thai basil, roll them up and slice the basil into ribbons. Add to the shallots. Add the vinegar, oil, salt and pepper. Use an immersion blender to emulsify the vinaigrette. Set aside.

Pour canola oil into a large, flat bottomed frying pan, until you have 2". Place a hot oil thermometer (candy thermometer) in it, and make sure to not let the tip touch the bottom or sides of the pan. Heat the oil until it reaches 350 degrees.

While the oil is heating, set a bowl in a larger bowl of ice and cold water, then whisk together flour and salt in smaller bowl. Then whisk in sparkling water until combined well. When the oil is hot, coat the stuffed squash in batter, lifting each out and letting excess drip off, then fry until batter is crisp (it will not brown), 1 to 1 1/2 minutes. Transfer with tongs to paper towels, drain, then season with salt.

Serve freshly fried squash with the vinaigrette.