Myoga Ginger & Kabocha Fritters

Name: Myoga Ginger & Kabocha Fritters
Yield: 2 servings
Ingredients: 3 Myoga ginger; 300 grams Kabocha squash; 1/2 medium Carrot; 1 Tempura flour; 1 Ice cold water; 1 Oil for frying (vegetable oil 1 : sesame oil 1

cookpad.japan @cookpad_jp

I received a lot of myoga so I've been making various myoga recipes. I was somewhat surprised at the combination of kabocha and myoga, but the sweet kabocha and the savory myoga go very well together.

Step 1: Cut the ingredients into the same sizes so that they cook evenly.
Step 1: Dry the vegetables very well to prevent the oil from spitting out.
Step 3: After adding the water, don't mix the batter too much. Just mix it roughly to coat the vegetables. Recipe by Masarin50

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Ingredients

2 servings

3 Myoga ginger
300 grams Kabocha squash
1/2 medium Carrot
1 Tempura flour
1 Ice cold water
1 Oil for frying (vegetable oil 1 : sesame oil 1

Cooking Instructions

1

Julienne the kabocha, carrot, and myoga. Wash the myoga and dry with a paper towel.
2

Place Step 1 into a bowl and cover very well with tempura flour. (Use enough flour so that there is some remaining in the bottom of the bowl.)
3

Add ice water to create a coating on the surfaces of the vegetables.
4

Heat a large amount of oil in a frying pan. Scoop out Step 3 with a wooden spoon and slide it into the frying pan.
5

Fry until both sides have crisply browned.
6

Place the fritters on a rack over a tray to drain excess oil.
7

They're done. Optionally sprinkle with salt and serve.