Tempura Kabocha Recipe
Recipe information
Make Tempura Kabocha in just 45m. japanese pumpkin, brown butter crème fraîche, lime powder
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Ingredients
Tempura Batter
Brown Butter Crème Fraîche
Lime Powder
Preparing the Kabocha
1. Slice the Kabocha
Cut the kabocha squash into thin wedges, about 1/4 inch thick. Remove seeds and skin if necessary.
Making the Tempura Batter
2. Mix the Dry Ingredients
In a bowl, whisk together flour, cornstarch, and baking powder.
3. Add Water
Gradually add the ice-cold water to the dry mixture, stirring gently until just combined. Do not overmix.
Frying the Tempura
4. Heat the Oil
In a deep pot, heat oil to 350°F (175°C).
5. Coat and Fry
Dip each kabocha wedge in the tempura batter and carefully place in the hot oil. Fry until golden brown (about 2-3 minutes), then transfer to a paper towel-lined plate.
Making the Brown Butter Crème Fraîche
6. Brown the Butter
In a small saucepan, melt the butter over medium heat. Continue cooking until it turns golden brown and has a nutty aroma.
7. Combine with Crème Fraîche
Remove from heat and stir in crème fraîche and salt until smooth.
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