Crispy Japanese Pumpkin Tempura Recipe

Autumn's arrival brings with it a bounty of delicious ingredients, and few are as versatile and comforting as the pumpkin. This recipe elevates the humble pumpkin into a culinary masterpiece: light, crispy Japanese-style pumpkin tempura. Forget soggy, heavy fritters; this tempura boasts a delicate, airy batter that perfectly complements the sweet and subtly spiced pumpkin. The secret lies in using ice-cold water and a light touch when mixing the batter, ensuring a wonderfully crisp exterior that gives way to a soft, warm pumpkin interior.

Imagine sinking your teeth into a golden-brown tempura pumpkin slice, the crunch yielding to a burst of autumnal sweetness. This recipe is surprisingly easy to master, even for beginner cooks. To learn how to create this delectable treat, follow our step-by-step guide below, and prepare to be amazed by the incredible results.

Tools Needed

Ingredients

  • Japanese Pumpkin: 1 wedge
  • Self-raising flour: 4 tablespoons
  • Ice cold water: 8 tablespoons
  • Oil: 1/2 teaspoon
  • Oil for frying

Step-by-Step Instructions

Step 1. Prepare the Pumpkin and Batter

  • Cut the pumpkin into thin slices.
  • Prepare the batter just before cooking. Add 4 tablespoons of self-raising flour and 8 tablespoons of ice-cold water.
  • Stir the batter with chopsticks, do not overmix. It's okay to have some lumps.
  • Add half a teaspoon of oil to the batter.
Cut the pumpkin into thin slices.Prepare the batter just before cooking. Add 4 tablespoons of self-raising flour and 8 tablespoons of ice-cold water.Stir the batter with chopsticks, do not overmix. It's okay to have some lumps.Add half a teaspoon of oil to the batter.
Prepare the Pumpkin and Batter

Step 2. Coat the Pumpkin in Batter

  • Dip the pumpkin slices into the batter.
Dip the pumpkin slices into the batter.
Coat the Pumpkin in Batter

Step 3. Fry the Pumpkin Tempura

  • Fry the pumpkin in hot oil until golden brown and cooked through. (Approximately 1 minute per side)
Fry the pumpkin in hot oil until golden brown and cooked through. (Approximately 1 minute per side)
Fry the Pumpkin Tempura

Read more: Chikuwa Isobeage Recipe: Crispy Fish Cake Tempura

Tips

  • The water should be icy cold for a lighter batter.
  • Slice the pumpkin thinly for even cooking and to prevent the batter from burning.
  • Cooking time will depend on the thickness of the pumpkin slices, the batter temperature and the number of pieces fried simultaneously.

Nutrition

  • N/A

FAQs

1. Can I use other types of squash instead of pumpkin?

Yes! Butternut squash, kabocha squash, or even sweet potatoes would work well. Just adjust cooking time as needed based on the squash's density.

2. How do I prevent my tempura from becoming soggy?

Use ice-cold water for the batter, don't overmix it, and fry in batches in hot oil. Don't overcrowd the pan!


This crispy Japanese pumpkin tempura recipe is a delightful way to enjoy the flavors of autumn. From the simple preparation to the satisfying crunch, it’s a dish that's sure to impress your friends and family. So gather your ingredients and prepare to experience the magic of perfectly tempura-fried pumpkin!