Kabocha Tempura Recipe
japanese pumpkin, brown butter crème fraîche, lime powder
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Ingredients
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Kabocha Tempura
Method
Preparation of Kabocha Tempura
- 1
Prepare the Kabocha
Slice the kabocha squash into thin wedges, removing the seeds and skin.
- 2
Make the Tempura Batter
In a bowl, combine the all-purpose flour, cornstarch, and salt. Gradually add the ice water, mixing gently until just combined. Do not overmix.
- 3
Heat the Oil
In a deep pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 4
Fry the Kabocha
Dip the kabocha wedges into the tempura batter, allowing excess to drip off. Carefully place them into the hot oil, frying in batches until golden brown and crispy, about 2-3 minutes per side.
- 5
Drain and Serve
Remove the fried kabocha from the oil and drain on paper towels. Sprinkle with lime powder before serving with brown butter crème fraîche.
