japanese pumpkin, brown butter crème fraîche, lime powder

Cut the kabocha squash into thin wedges, about 1/4 inch thick. Remove seeds and skin if necessary.

Slice the Kabocha

In a bowl, whisk together flour, cornstarch, and baking powder.

Mix the Dry Ingredients

Gradually add the ice-cold water to the dry mixture, stirring gently until just combined. Do not overmix.

Add Water

In a deep pot, heat oil to 350°F (175°C).

Heat the Oil

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.

Coat and Fry

In a small saucepan, melt the butter over medium heat. Continue cooking until it turns golden brown and has a nutty aroma.

Brown the Butter

Remove from heat and stir in crème fraîche and salt until smooth.

Combine with Crème Fraîche

Prepare Lime Zest

Combine lime zest with sugar in a bowl and mix well.

Mix with Sugar

all-purpose flour

cornstarch

baking powder

ice-cold water

kabocha squash

unsalted butter

crème fraîche

salt

lime zest

sugar

Tempura Kabocha

Make Tempura Kabocha Recipe in just 45m. japanese pumpkin, brown butter crème fraîche, lime powder

Tempura Kabocha Recipe

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