-
15
minPrep Time -
20
minCook Time -
35
minReady in -
perYield -
250
calCalories
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:
- Slice the kabocha squash thinly, removing seeds.
- In a bowl, mix flour, baking powder, and salt. Add ice water and stir lightly until just mixed.
- Heat oil in a deep fryer or deep pan to 350°F (175°C).
- Dip kabocha slices in the batter, ensuring each piece is evenly coated.
- Fry in batches until golden brown, about 2-3 minutes, then remove and drain on paper towels.
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