Acorn Squash Wonder Tacos/Chalupas

1. Heat canola oil in a deep fryer or heavy pot over medium heat.

2. Mix squash, onion, serrano pepper, flour, egg, cumin, chili powder, paprika, salt, black pepper, and cayenne pepper in a bowl.

3. Drop squash mixture by the spoonful, working in batches, in the hot oil; fry until golden brown, 5 to 7 minutes. Transfer squash fritters to a paper towel-lined plate to drain. Fry the corn tortillas in the hot oil until crisp, about 2 minutes per side.

4. Layer each tortilla with lettuce, squash fritters, avocado, tomato, and a tablespoon of cotija cheese.

Cook's Note:

Test the peppers for spiciness and use them to taste. Depending on their heat, a little can go a long way. If they turn out not to be hot, add a little more cayenne.

Grate the squash by hand or by running through the food processor.

Editor's Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.