Skewered Fried Veggies: A Fun Twist on Classic Frying

Name: Skewered Fried Veggies: A Fun Twist on Classic Frying
Yield: Serves 1–2 servings
Ingredients: 3 slices (about 1/2 inch thick) kabocha squash; 3 slices (about 1/2 inch thick) lotus root; 2 pieces vegetable tempura cakes (or similar); 2 tablespoons all-purpose flour (about 16 grams); 1/2 beaten egg; as needed Panko breadcrumbs,; as needed Vegetable oil for frying,; Bamboo skewers or toothpicks, as many as needed for your ingredients

かっちゃん杉 @kachan_kitchen

Just by skewering leftover veggies from your fridge and frying them, you can make an ordinary meal feel fun and special.
Background of this recipe:
I used to go to skewer-fry restaurants or have skewer-fry parties at home, but I haven't done it in a while. This time, I used leftover veggies and vegetable tempura cakes from the fridge to make skewered fried treats.

かっちゃん杉 @kachan_kitchen

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Ingredients

Serves 1–2 servings

Use any ingredients you like
3 slices(about 1/2 inch thick) kabocha squash
3 slices(about 1/2 inch thick) lotus root
2 piecesvegetable tempura cakes (or similar)
2 tablespoonsall-purpose flour (about 16 grams)
1/2beaten egg
as neededPanko breadcrumbs,
as neededVegetable oil for frying,
Bamboo skewers or toothpicks, as many as needed for your ingredients

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Steps

1

Cut the kabocha squash, lotus root, and vegetable tempura cakes into bite-sized pieces, about 1/2 inch thick.
2

Coat each piece with flour.
3

Dip into the beaten egg.
4

Coat with panko breadcrumbs.
5

Insert a bamboo skewer or toothpick into each piece.
6

Fry in vegetable oil at 320°F (160°C) until cooked through and golden brown.
7

Done! These are just regular fried treats, but putting them on skewers makes them feel a little special. Kids will have fun eating them too.