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Ingredients
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Tempura Batter and Kabocha
Method
Cooking Instructions
Prepare the Kabocha
Cut the kabocha squash in half, remove the seeds, and slice into thin wedges (approximately 1/4 inch thick). Leave the skin on for added texture and flavor.
Make the Tempura Batter
In a mixing bowl, combine all-purpose flour, cornstarch, baking powder, and a pinch of salt. Gradually add cold water and mix until just combined. The batter should be lumpy; do not overmix. Add ice cubes to keep the batter cold.
Heat the Oil
In a deep frying pan or wok, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
Fry the Kabocha
Dip each kabocha wedge into the tempura batter, allowing excess to drip off. Carefully place the battered kabocha into the hot oil, frying in batches to avoid overcrowding. Fry for about 3-4 minutes or until golden brown and crispy.
Drain and Serve
Using a slotted spoon, remove the tempura kabocha and place on paper towels to drain excess oil. Season with salt to taste and serve immediately with dipping sauce if desired.
