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Kabocha pumpkin skin onion and chorizo fritters recipe

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Ingredients

Adjust Servings:
10½ oz (300 g) kabocha Pumpkin , skin and flesh
5½ oz (150 g) White Onions , peeled and sliced lengthways
1¾ oz (50 g) firm, spicy Chorizo Sausage , cut into small cubes
½ tsp fine Sea Salt
Sunflower Oil , for deep-frying
1 quantity of Tempura Batter (or use 100g/3½oz tempura batter mix lightly mixed with 160ml/5½fl oz/ ƒ cup chilled water)
3 tbsp Corn Flour (cornstarch) or tempura batter mix
To Serve
1 quantity of Yuzu-Pon Sauce or a generous sprinkle of Japanese wasabi, matcha or sakura salt

Kabocha pumpkin skin onion and chorizo fritters recipe

  • Serves 6
  • Medium

Ingredients

  • To Serve

Directions

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Kabocha pumpkin is one of my favourite Japanese vegetables  it is a versatile ingredient that goes well in both savoury and sweet dishes. The skin is edible, tastes delicious and is full of nutrients, so do not throw it away! In Japan it is socially unacceptable to be wasteful – the exclamation mottainai in Japanese translates as ‘Don’t be wasteful!’ and refers not only to the wastefulness of food and other resources but also thoughts and action. I always prepare this kakiage when making the Japanese Kabocha Pumpkin Squares dessert, so nothing is wasted.

Steps

1
Done

Make the Yuzu-Pon Sauce, if using. Wash and dry the kabocha pumpkin. Using a vegetable peeler, peel the pumpkin thoroughly and continue peeling the flesh until you obtain the required weight. Roughly chop the pumpkin skin and flesh with a knife or food processor. In a bowl, mix the pumpkin with the onion, chorizo and sea salt.

2
Done

In a medium-sized pan, heat about 4 cm (1½ inch) deep of sunflower oil for deep-frying to 160°C (320°F). While the oil is heating up, prepare the Tempura Batter, or if using tempura batter mix, very lightly mix it with the chilled water until a lumpy batter is achieved. Do not overmix, the batter is meant to be lumpy.

3
Done

Add the cornflour (cornstarch) or tempura flour to the pumpkin, onion and chorizo mixture and mix well so that everything is coated in flour. Now add most of the lumpy tempura batter to the bowl and mix it thoroughly until the vegetables and chorizo are all partially wet and a rough batter is formed. The consistency should not be completely wet, it should be lumpy, with visible pockets of dry flour but paste-like enough to stick the vegetables and chorizo together. Add more tempura batter, water or flour if necessary.

4
Done

Add the cornflour (cornstarch) or tempura flour to the pumpkin, onion and chorizo mixture and mix well so that everything is coated in flour. Now add most of the lumpy tempura batter to the bowl and mix it thoroughly until the vegetables and chorizo are all partially wet and a rough batter is formed. The consistency should not be completely wet, it should be lumpy, with visible pockets of dry flour but paste-like enough to stick the vegetables and chorizo together. Add more tempura batter, water or flour if necessary.

5
Done

Serve the fritters with the Yuzu-Pon Sauce, or with a generous sprinkle of Japanese wasabi, matcha or sakura salt.

daisy

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Goya champura recipe
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Beef kebabs recipe
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Goya champura recipe
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Beef kebabs recipe

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