Kabocha Tempura

Kabocha Tempura is a delightful Japanese dish featuring crispy, light batter-fried kabocha squash that showcases its natural sweetness. Perfect for a kosher brunch, this dish combines a unique texture with vibrant flavors, making it a satisfying and healthy option.

Ingredients

• Kabocha squash - 250 grams
• All-purpose flour - 1/2 cup (60 grams)
• Cornstarch - 2 tablespoons (30 grams)
• Cold water - 1/2 cup (120 ml)
• Salt - 1/2 teaspoon
• Vegetable oil (for frying) - 1 cup (240 ml)
• Soy sauce (kosher) - for dipping
• Grated daikon radish - for garnish (optional)

Steps

1. 1. Cut the kabocha squash in half, remove the seeds, and slice it into 1/4-inch thick wedges, leaving the skin on for texture.
2. 2. In a mixing bowl, combine the all-purpose flour, cornstarch, and salt, then gradually add the cold water while whisking until you achieve a smooth batter.
3. 3. Heat the vegetable oil in a deep frying pan or pot over medium-high heat until it reaches 180°C (350°F).
4. 4. Dip each kabocha wedge into the batter, allowing excess to drip off before carefully placing them into the hot oil.
5. 5. Fry the kabocha in batches for about 3-4 minutes, turning occasionally, until golden brown and crispy.
6. 6. Remove the tempura from the oil using a slotted spoon and place on a paper towel-lined plate to drain excess oil.
7. 7. Serve the kabocha tempura hot with kosher soy sauce for dipping and garnish with grated daikon radish if desired.

Nutrition

• Calories: 250
• Protein: 3 g
• Carbs: 35 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 250 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 11 g
• Water: 0.15 L

Health Benefits

• Rich in vitamins A and C, supporting immune health and skin health.
• High in fiber, which aids in digestion and promotes satiety.

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