Curry Butternut Squash Fritter with Cilantro Aioli

Beer Batter

16 ounces of blonde ale

2 cup all-purpose flour

¼ tsp. baking powder

1 Tbsp. curry powder

1 Tbsp. granulated sugar

Mix all the ingredients together and place in warm area with a damp cloth covering.

Peel and cut the butternut squash in ¼ inch sticks.

Dip the butternut squash into the batter then dip into the deep fryer or a heavy frying pan with canola oil heated to 350 degrees F.  Cook for approximately 6-7 minutes.

Cilantro Aioli

1 cup mayonnaise

1 bunch cilantro

1 Tbsp. lime zest

1 Tbsp. lime juice

Salt and pepper to taste

In a medium size bowl add all ingredients and mix.