• 15
    min
    Prep Time
  • 20
    min
    Cook Time
  • 35
    min
    Ready in

  • per
    Yield
  • 250
    cal
    Calories
  • User Review:
    0
  • User Rating:

Recipe Overview

  • Author’s name:Vegor
  • Recipe type:Vegan
  • Allergens:Gluten
  • Seasons:summer,fall
  • Cuisines:
  • Courses:snacks,dinner

Recipe Description

Discover a delightful twist on traditional Japanese tempura with our Crispy Kabocha Tempura recipe. Perfect for those following a vegan lifestyle, this dish highlights the sweet, earthy flavors of kabocha squash, encased in a light, crispy batter that’s both satisfying and wholesome. The process involves thin slices of kabocha being dipped in a chilled, aerated batter, then fried to golden perfection. This method ensures each bite is a harmonious blend of crunchy exterior and tender, flavorful interior. Serve this exquisite vegan tempura as a versatile snack or a unique side dish that promises to elevate any mealtime experience.

Ingredients

  • 1 medium kabocha squash, thinly sliced
  • 1 cup all-purpose flour
  • 1 cup ice water
  • 1 teaspoon baking powder
  • Salt to taste
  • Vegetable oil for frying

Steps:

  1. Slice the kabocha squash thinly, removing seeds.
  2. In a bowl, mix flour, baking powder, and salt. Add ice water and stir lightly until just mixed.
  3. Heat oil in a deep fryer or deep pan to 350°F (175°C).
  4. Dip kabocha slices in the batter, ensuring each piece is evenly coated.
  5. Fry in batches until golden brown, about 2-3 minutes, then remove and drain on paper towels.

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