Myoga Ginger & Kabocha Fritters
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
Myoga Ginger & Kabocha Fritters
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
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.
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