Fry The Tempura Squash
Whisk the sparkling water into the flour to form a smooth batter.
Dip the squash batons into the batter, then into the hot oil.
Fry for 5-6 minutes, adding some sage leaves at the last minute, until the batter is puffed and crisp and the squash is cooked through.
Drain the tempura squash on kitchen roll and season with salt.