Japanese · PANTRYHOP RECIPE
Kabocha Tempura Bites
30 minutes · 4 servings · vegetarian
Tempura is often deep-fried; this uses shallow pan-frying to keep it practical at home.
Ingredients
Check you have the quantities below.
- 1 lb / 450 g kabocha squash, thinly sliced
- 3/4 cup flour
- 1/4 cup cornstarch
- 1/4 tsp baking soda
- 3/4 cup cold water
- 1/2 tsp salt
- 1/4 cup neutral oil
Let’s make it
- Whisk the flour, cornstarch, baking soda, water, and salt into a thin batter.
- Heat a shallow layer of oil in a skillet over medium heat.
- Dip the squash slices in batter and pan-fry until golden and tender, 2-3 minutes per side.
- Drain on paper towels and serve hot.
- Sprinkle with a little salt if needed.
Cut the squash into small half-moons so kids can eat the pieces easily.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
Build a meal from your ingredients →