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.
- 2/3 cup Flour
- 1/2 cup Cornstarch
- 1/2 tsp. Baking soda
- 1 - 1 1/4 cups Sparkling water
- Salt, as needed
- 1 Tbsp Chives, chopped
- 1 Zuccuri, sliced thin using a mandolin
- 16 pcs Prosciutto, sliced in half lengthwise, sliced thin
- Lemon wedges or aioli, optional
- For batter, combine the flour, cornstarch, baking soda, and salt in a large bowl.
- Just prior to cooking, stir in the sparkling water and chives.
- Place a slice of Zuccuri on a flat surface, and place a piece of prosciutto on top.
- Top with another piece of Zuccuri, roll into a circle and fasten the ends together with a toothpick.
- Preheat a 350 fryer
- Dip the Zuccuri into the batter and place in the hot oil. Fry until golden brown.
- Drain well on paper towels. Remove toothpicks.
- Recommended to serve with a spicy aioli and lemon wedges.
Learn more about Zuccuri on our website.
Buy 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.