Myoga Ginger & Kabocha Fritters

1. 1

   Julienne the kabocha, carrot, and myoga.

2. 2

   Wash the myoga and dry with a paper towel.

3. 3

   Place Step 1 into a bowl and cover very well with tempura flour.

4. 4

   (Use enough flour so that there is some remaining in the bottom of the bowl.)

5. 5

   Add ice water to create a coating on the surfaces of the vegetables.

6. 6

   Heat a large amount of oil in a frying pan.

7. 7

   Scoop out Step 3 with a wooden spoon and slide it into the frying pan.

8. 8

   Fry until both sides have crisply browned.

9. 9

   Place the fritters on a rack over a tray to drain excess oil.

10. 10

    They're done.

11. 11

    Optionally sprinkle with salt and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.