Thai Fried Pumpkin | Faktong Tod
Slices of kabocha squash dipped in a sweet, crispy batter and deep fried to golden perfection.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup rice flour
- 1/2 cup granulated sugar
- 1/2 cup club soda
- 1/4 cup shredded coconut (unsweetened )
- 2 Tablespoons sesame seeds
- 1/2 teaspoon salt
- 1 kabocha squash (small )
Instructions
- 1
Make the Batter: Combine the dry ingredients in a bowl. Gradually add the club soda, stirring until the batter is smooth.
- 2
Coat the Pumpkin: Cut the kabocha squash in half and remove the seeds. Then cut the pumpkin into individual slices, approximately 1/4 inch thick. Dip into the batter, coating each piece fully.
- 3
Fry the Pumpkin: Pour a mild-flavored oil into a pot and heat over medium heat until it reaches about 350°F. Carefully place each coated piece of kabocha squash into the hot oil and fry until golden brown.
- 4
Serve: Once the pumpkin slices are golden brown, remove them from the hot oil and place on a paper towel to drain. Serve immediately while they are still warm.