1

Slice the delicata squash into rings and remove the seeds and discard, or clean and toast them for another use.

2

In a large bowl, toss the squash rings with garlic powder, ginger and salt and pepper. Line a baking sheet with parchment paper for later.

3

Set up your breading station: place the flour in one bowl, beat the eggs in another bowl and pour the panko in a third bowl.

4

Dip each ring into the flour mixture first, tapping excess from the rings and then coat in the egg. Remove from the egg and place in the panko, pressing the panko into the rings to adhere. Place the ring onto the prepared baking sheet and repeat with the remaining rings.

5

Heat a large skillet over medium-high heat. Once hot, pour in enough oil to cover the bottom of the pan, it should come up about ½” up the pan. Place a wire rack over a baking sheet for later.

6

Reduce the heat to medium and carefully place the rings into the oil, working in batches and cook for about two, to two and half minutes per side, until browned and crispy. Monitor the heat to ensure they aren’t burning. Remove the rings and place on the wire rack and immediately sprinkle with a pinch of flaky salt.

7

Once all rings are cooked, transfer to a platter and scatter the cilantro on top.

8

In a bowl, mix together the gochujang, mayonnaise and water, starting with less water and adding more as needed to reach your desired consistency.

9

Serve the rings with the dip and enjoy!

10

Substitutions: Gluten-free: use gluten-free all purpose flour and panko. Bake in the oven: you can bake these in the oven, however they won’t get as browned and crispy. Bake at 425℉ for about 18-20 minutes, flipping halfway through.