Sweet n Salty Fried Kabocha

Here’s our 2nd recipe to celebrate this year’s fall festivities here at LCA, Sweet n Salty Fried Kabocha!  The inspiration for this dish came from a Taiwanese Izakaya we often eat at on the weekends.

They have this amazing kabocha dish that’s fried in a similar batter to that of tempura, but the coating is salty creating a contrast with the sweet kabocha that’s sooo addicting!

Sweet n Salty Fried Kabocha

But trying to stay low-carb/keto where we can, we usually only indulge in a couple of bites because we’re pretty sure the way they make it isn’t low-carb/keto.  So enter our version of the dish!

We took our low-carb/keto batter mix that we’ve used on our fish taco salad recipe and made the adjustments needed to give it that sweet n salty contrast!  The kabocha also provides a natural sweetness that adds some extra complexity to the dish.

Sweet n Salty Fried Kabocha LowCarbingAsian Pic 2

This dish is usually served as a side dish or as an appetizer, but we actually enjoy ours as our sweet softer fry alternative!  And since kabocha is loaded with vitamin A, C and other essential minerals, it gives us more reason to make some bottomless fries, and who doesn’t want that!  So next time you’re looking for a sweet potato alternative, definitely fry this one up and see how you like it!   Just keep in mind that fried kabocha are soft in texture compared to something like french fries.

On a quick note, cutting through a kabocha is very hard!  So a tip we picked up along the way is to throw the entire thing in the microwave for about 1 – 1.5 minutes and it becomes much more manageable to cut through!

Sweet n Salty Fried Kabocha LowCarbingAsian Pic 1

Now, let’s get cooking!

Prepping Time 5M

Cooking Time 5M

Total Time 10M

Net Carb/Serv ~4g

Servings 2

Ingredients

Directions

1) Gather all the ingredients.

2) Cut 1/4 of the kabocha into thin slices about 1/2″ thick.  See pictures below on how we de-seed and cut the kabocha for this dish.  Note – if you’re having a difficult time cutting into the kabocha, throw the whole kabocha in the microwave for about 1 – 1.5 minutes.

3) Prepare batter by mixing Almond Flour, grated Parmesan cheese, egg, Sparkling Water, salt and Monkfruit Erythritol Blend.  Set aside.

Sweet n Salty Fried Kabocha Recipe (21)

Sweet n Salty Fried Kabocha Recipe (22)

Sweet n Salty Fried Kabocha Recipe (10)

4) Take a slice of kabocha, dip into batter mix and place onto a holding plate.

Sweet n Salty Fried Kabocha Recipe (24)

5) Pour cooking oil into a fry pan of choice (we use a cast iron pan) and heat oil up to 375F (if you don’t have a thermometer, just wait until the oil starts to lightly smoke, about 3-5 minutes).

Sweet n Salty Fried Kabocha Recipe (13)

6) Once up to heat, reduce heat to medium low, carefully add coated kabocha slices and cook for 90 seconds until golden brown.  Flip and cook the other side for 90 seconds until golden brown.  Once done, transfer slices to oven rack and leave for about 1 minute (if you don’t have a oven rack, you can just place them on a plate with paper towels).  Transfer to serving plate and enjoy!  Note – the texture is suppose to be soft but if you prefer firmer texture, fry for 45-60 seconds per side instead.

Sweet n Salty Fried Kabocha Recipe (16)

Hope you enjoy your low-carb/keto Sweet n Salty Fried Kabocha!

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More Recipes

Sweet n Salty Fried Kabocha

 

Fried Kabocha placed into a cup with frying paper

 

Sweet n Salty Fried Kabocha LowCarbingAsian Cover

Sweet n Salty Fried Kabocha

The BEST Asian Low-Carb/Keto recipe for Sweet n Salty Fried Kabocha. Enjoy this delicious side dish at only ~4g Net Carb / Serving. Step by step directions with pictures makes this recipe quick and easy.
5 from 5 votes
Course: Appetizer, Side Dish
Cuisine: Taiwanese
Keyword: kabocha appetizer, kabocha snack, keto fried kabocha, keto pumpkin appetizers, lowcarb fried kabocha, lowcarb pumpkin appetizer
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 2
Print Recipe
Calories: 326kcal

Ingredients

  • 1/4 Kabocha
  • 1/4 Cup Almond Flour
  • 1 tbsp Grated Parmesan Cheese
  • 1/2 Beaten Egg
  • 2 tbsp Cup Sparkling Water
  • 1 1/2 tbsp Monkfruit Erythritol Blend
  • 1/4 tsp Salt
  • 2 Cups Oil for frying

Instructions

  • Gather all the ingredients.
  • Cut 1/4 of the kabocha into thin slices about 1/2" thick. See pictures below on how we de-seed and cut the kabocha for this dish. Note - if you're having a difficult time cutting into the kabocha, throw the whole kabocha in the microwave for about 1 - 1.5 minutes.
  • Prepare batter by mixing Almond Flour, grated Parmesan cheese, egg, Sparkling Water, salt and Monkfruit Erythritol Blend. Set aside.
  • Take a slice of kabocha, dip into batter mix and place onto a holding plate.
  • Pour cooking oil into a fry pan of choice (we use a cast iron pan) and heat oil up to 375F (if you don’t have a thermometer, just wait until the oil starts to lightly smoke, about 3-5 minutes).
  • Once up to heat, reduce heat to medium low, carefully add coated kabocha slices and cook for 90 seconds until golden brown. Flip and cook the other side for 90 seconds until golden brown. Once done, transfer slices to oven rack and leave for about 1 minute (if you don’t have a oven rack, you can just place them on a plate with paper towels). Transfer to serving plate and enjoy!

Video

Nutrition

Calories: 326kcal | Carbohydrates: 7g | Protein: 5g | Fat: 30g | Saturated Fat: 3g | Cholesterol: 2mg | Sodium: 333mg | Potassium: 394mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1538IU | Vitamin C: 14mg | Calcium: 89mg | Iron: 1mg
*Values Based Per Serving
Did you make this recipe?Tag @LowCarbingAsian on Instagram and hashtag it #LowCarbingAsian

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