Sweet n Salty Fried Kabocha

Let’s kick up your appetizer game with my Sweet n Salty Fried Kabocha! Picture slices of kabocha squash lovingly coated in a seasoned flour batter, resulting in a perfect crunch that balances its natural sweetness. Trust me, this Asian-inspired treat is an absolute winner!

Sweet n salty fried kabocha served in a cup.

Why I Love This Recipe

What makes my Sweet n Salty Fried Kabocha stand out is its effortless preparation and delightful Taiwanese-inspired flavors! This recipe features sliced kabocha squash, dipped in a savory salted batter and deep-fried to golden perfection. It’s my own twist on Taiwanese-style fried pumpkin, omitting the need for salted eggs and drawing inspiration from beloved Asian kabocha dishes like my Simmered Japanese Kabocha and Air Fry Kabocha Pumpkin Fries!

The result? A mouthwatering blend of salty batter and natural kabocha sweetness, with a tender texture that’s simply irresistible. Perfect as a side dish or appetizer, this recipe is tailor-made for anyone seeking an easy and delicious way to enjoy kabocha with a hint of Asian flair. Trust me, once you try it, you’ll be craving more!



  • Kabocha – Japanese pumpkin available in most Asian or Japanese grocery stores.
  • Flour  all purpose flour for baking.
  • Egg – beaten.
  • Grated Parmesan Cheese – use pre-grated or fresh Parmesan cheese.
  • Sparkling Water – gives the kabocha an airy and light coating.
  • Sweetener – use your preferred sweetener.
  • Salt – sea salt preferred.

Sweet n salty fried kabocha served in a cup.


Step 1 Start by slicing kabocha squash into 1/2-inch thick pieces.

Sliced kabocha.

🎃 Kabocha Pro Tip

If facing difficulty cutting the kabocha, a simple solution is to place the entire kabocha in the Microwave for 20-25 Seconds to soften it up. This pro tip makes cutting the kabocha easier and safer.

Step 2 Next, prepare a batter using flour, Parmesan cheese, egg, sparkling water, salt, and your choice of sweetener. Dip the kabocha slices into the batter and set them aside on a plate.

Kabocha dipped in batter.

Step 3 Heat cooking oil in a frying pan to 375°F, then lower the heat to medium-low and fry the coated kabocha slices for 90 seconds on each side until golden brown. Transfer the fried kabocha to an oven rack for about a minute to drain excess oil, and then serve.

Sliced kabocha.

🍳 Deep Frying Pro Tip

Ensure the Oil is Preheated prior to adding in the coated kabocha. Avoid Overcrowding the frying pan by frying the kabocha in Batches. This allows each piece to cook evenly and prevents the oil temperature from dropping too much.

Pairing Recommendations

Enhance your Asian-inspired meal by serving my these fried kabocha pumpkin alongside other delicious dishes like Popcorn Fried Chicken for protein-packed goodness or Din Tai Fung Cucumber Salad for a refreshing crunch!

Sweet n salty fried kabocha being picked up with fingers.

Frequently Asked Questions

What oil is best for frying kabocha?

For frying kabocha, your standard vegetable oil works best. Its high smoke point and neutral flavor make it ideal for deep frying.

Can I bake the kabocha instead of frying it?

No, baking the kabocha instead of frying it is not recommended. The batter needs the initial high temperature of deep frying to bind correctly and develop a crispy texture.

How do I prevent the batter from sticking to the pan while frying?

To prevent the batter from sticking to the pan while frying, ensure that you add enough oil to the pan. As the kabocha slices float to the top during frying, having sufficient oil ensures they do not touch the bottom of the pan.

Can I make the batter ahead of time and store it?

It's recommended to prepare the batter fresh and use it promptly. Making the batter ahead of time may result in the flour soaking up the liquid, causing it to become denser over time.

Storage Tips

To store leftovers, simply transfer them to an airtight container and refrigerate. These leftovers will stay fresh for 3-5 days.

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Watch How To Make It

Sweet n salty fried kabocha served in a cup.

Sweet n Salty Fried Kabocha

Discover the delightful flavors of Sweet n Salty Fried Kabocha with this easy recipe! Crispy, golden kabocha squash slices are coated in a seasoned batter, creating a perfect balance of sweetness and saltiness. Enjoy as a delicious side dish or appetizer, perfect for any occasion!
5 from 8 votes
Course: Appetizer, Side Dish
Cuisine: Taiwanese
Keyword: fried kabocha squash
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 2
Print Recipe
Calories: 159kcal


  • 1/4 Kabocha
  • 1/4 Cup Flour
  • 1 tbsp Grated Parmesan Cheese
  • 1 Egg beaten
  • 2 tbsp Sparkling Water
  • 1 1/2 tbsp Sweetener your preferred sweetener
  • 1/4 tsp Salt


  • Gather all the ingredients.
    Ingredients to make fried sweet n salty fried kabocha on the countertop.
  • 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.
    Ingredients to make fried sweet n salty fried kabocha on the countertop.
  • Prepare batter by mixing flour, grated Parmesan cheese, egg, sparkling water, salt and sweetener.
    Batter for fried kabocha.
  • Take a slice of kabocha, dip into batter mix and place onto a holding plate.
    Kabocha dipped in batter.
  • Pour cooking oil into a fry pan of choice and heat oil up to 375F. 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!
    Kabocha being fried in oil.


Calories: 159kcal | Carbohydrates: 10g | Protein: 8g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 84mg | Sodium: 370mg | Potassium: 429mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1678IU | Vitamin C: 14mg | Calcium: 96mg | Iron: 2mg
*Values Based Per Serving
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  1. Hi there,
    This is a great recipe for simple crunchy squash fries. Thank you, they turned out tasty.

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