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.

• INGREDIENTS:

  FOR THE BATTER

  • 2/3 cups Flour

  • ½ cup Cornstarch

  • ½ tsp. Baking soda

  • 1 – 1 ¼ cups Sparkling water

  • Salt, as needed

  • 1 Tbsp. Chives, chopped

  • 1 ea. Zuccuri, sliced thin into 32 pieces using a mandolin

  • 16 pieces Prosciutto, sliced thin, sliced in half lengthwise

  • Lemon wedges, or aioli (optional), as needed

• DIRECTIONS:

  METHOD

  FOR THE BATTER:

  1. Combine the flour, cornstarch, baking soda, and salt in a large bowl. Just prior to cooking stir in the sparkling water and chives.

  FOR THE ZUCCURI:

  1. Place a slice of zuccuri on a flat surface, and place a piece of prosciutto on top. Top with another pieces of zuccuri, roll into a circle and fasten the ends together with a toothpick.

  TO SERVE:

  1. Preheat a 350 °F fryer.

  2. Dip the zuccuri into the batter and place in the hot oil. fry until golden brown.

  3. Drain well on paper towels.

  4. Serve with a spicy aioli.

  Variations: Serve with thinly sliced battered and fried lemons. Combine julienned negi and zuccuri with enough batter to coat, then deep fry.