Tempura Kabocha Recipe
japanese pumpkin, brown butter crème fraîche, lime powder
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Ingredients
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Tempura Batter
Brown Butter Crème Fraîche
Lime Powder
Method
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
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.
