Active Time
30 mins
Total Time
1 hrs 15 mins
Yield
16 fritters
Ingredients
- ½ (2 1/2-pound) kabocha squash, halved, seeded, and chopped into 2-inch pieces
- 1 tablespoon extra-virgin olive oil
- 1 small yellow onion, finely chopped (about 1 cup)
- 2 ½ ounces Parmesan cheese, grated (about 1 loosely packed cup)
- ½ teaspoon kosher salt
- ⅛ teaspoon black pepper
- ½ cup all-purpose flour (about 2 1/8 ounces)
- 1 large egg, beaten
- 1 ½ cups panko
- Canola oil, for frying
- ½ cup mayonnaise (such as Kewpie)
- ½ teaspoon yuzu juice concentrate
- 1 small garlic clove, grated using a Microplane
- Flaky sea salt, for serving
Instructions
- Place a steamer basket inside a large saucepan; add water to pan to a depth of 1 inch. Bring to a boil over medium-high. Add squash to basket; cover and reduce heat to medium-low. Steam until squash is fork-tender, about 20 minutes. Remove squash from steamer, and transfer to a plate. Let cool about 10 minutes. Remove skin, and discard. Place squash flesh in a medium bowl, and mash using a fork.
- Heat olive oil in a skillet over medium. Add onion; cook, stirring often, until softened, about 5 minutes. Remove from heat. Add cooked onion, cheese, salt, and pepper to mashed squash in bowl; stir to combine. Using a 1 1/2-tablespoon scoop, scoop squash mixture into about 16 balls onto a baking sheet lined with parchment paper.
- Place flour, beaten egg, and panko in 3 separate shallow bowls. Roll each squash ball in flour, and roll into a slightly flattened oval shape. Working with 1 at a time, dip each oval in egg, letting excess drip off. Dredge in panko, pressing to adhere. Return coated oval to prepared baking sheet. Refrigerate 20 minutes.
- Meanwhile, pour canola oil to a depth of 1 1/2 inches in a large saucepan. Heat over medium-high until a thermometer registers 350°F. Line a baking sheet with paper towels, and place a wire rack on top.
- Working in batches, fry 3 to 4 fritters per batch in hot canola oil until golden brown, about 1 minute. Transfer to wire rack, and let drain.
- Stir together mayonnaise, yuzu juice, and garlic in a small bowl until combined. Sprinkle warm fritters with flaky sea salt; serve with mayonnaise mixture.
Make Ahead
Mashed steamed kabocha can be stored in an airtight container in refrigerator overnight.
Note
To use canned pumpkin puree: In step 2, add 1 (15-ounces) can pumpkin puree to sautéed onions in skillet. Cook over medium-low, stirring often, until thickened, about 15 minutes. Let cool in skillet 10 minutes. Proceed with recipe.