Kabocha Tempura
Crispy kabocha tempura features thinly sliced squash, lightly battered and deep-fried, best served with a dipping sauce.
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Instructions
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Heat 2 inches of oil in a large skillet or wok to 350 F.
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Wash the kabocha squash, then remove the top and bottom, and scoop out the seeds and fibrous strands.
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Slice the kabocha, leaving the skin on, into 20 to 22 pieces, each about 1/4-inch thick.
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Prepare the tempura batter by combining egg, flour, potato starch, and ice-cold water in a medium bowl.
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Dip individual kabocha slices into the batter, then place 3 to 4 pieces at a time into the hot oil.
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Fry each slice for 3 to 4 minutes until tender, then transfer to a rack to drain.
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Lightly sprinkle the fried kabocha with salt and serve immediately with tempura dipping sauce.