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Zuccuri and Prosciutto Frito Misto

Zuccuri and Prosciutto Frito Misto

Here’s a delicious twist on traditional kabocha tempura: Zuccuri and Prosciutto Frito Misto brought to us by The Culinary Institute of America in collaboration with The Oishii Nippon Project. In this fall recipe, seasonal Japanese produce is used in a tempura recipe with stunning results. 

Zuccuri is a type of kabocha squash that’s hearty, tender, and bursting with natural sweetness. This fried winter squash recipe gives us a spin on this Japanese vegetable packed with flavor and with a wonderful cake like texture.

In this recipe, Toni Sakaguchi from The Culinary Institute of America pairs thinly sliced zuccuri with salty and savory prosciutto. Serve with a spicy aioli for a fantastic, shared fried appetizer.


Learn more about Zuccuri on our website. 

Shop Zuccuri seeds from the Tokita Seed Company.

This dish was created for the Oishii Nippon Project in collaboration with the Culinary Institute of America. Follow link for a video demonstration and more ONP recipes. 


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