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Ingredients
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Vegetables
Batter
Seasoning
Cooking Oil
Method
Preparation
- 1
Prepare the Kabocha
Cut the kabocha squash in half and scoop out the seeds. Slice it into thin wedges or half-moons, keeping the skin on for added texture.
- 2
Make the Batter
In a mixing bowl, combine the all-purpose flour and cornstarch. In a separate bowl, whisk the egg yolk with the ice-cold water. Gradually add this mixture to the dry ingredients, stirring until just combined. The batter should be lumpy and not overmixed.
- 3
Season the Batter
Stir in the salt and pepper to the batter, adjusting the pepper to your taste.
Cooking
- 4
Heat the Oil
In a deep frying pan or pot, heat vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping a small amount of batter into it; if it sizzles and rises to the surface, it’s ready.
- 5
Coat the Kabocha
Dip each kabocha slice into the batter, ensuring it is fully coated.
- 6
Fry the Kabocha
Carefully place the battered kabocha into the hot oil, frying in batches to avoid overcrowding. Fry for about 3-4 minutes on each side or until golden brown and crispy.
- 7
Drain and Serve
Remove the fried kabocha from the oil and place it on a paper towel-lined plate to drain excess oil. Serve hot with dipping sauce or sprinkled with extra salt.
