This is a Japanese snack and really, truly, utterly delicious.
I’m a big fan of pumpkin, but do sometimes find it takes a lot of time to deal with, when you’ve got to roast it off, let it cool remove the flesh, etc. etc. So, imagine my delight when I found a recipe for pumpkin that’s done in 4 minutes, is comfort food and tastes like the best aspects of pumpkin, paired with the best things about sweet potato fries!
To be honest, I’m a bit in love.
My only warning about this recipe is that these things are FILLING. I only made half a Hokkaido Pumpkin’s worth of these babies, but it still took me three days to finish them (they reheat really well in the oven or air fryer), because my goodness do they fill you up.
They can be eaten on their own, or dipped in soup, or (if you’re going non-vegan) into runny egg yolk, which is my new dream lunch. Actually… they really go with everything.
Strawberry and Lime Frapple goes so well with tempura!
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