Kabocha Squash Fries
Skin-on kabocha squash, sliced 1/4 inch thick and shallow-fried until blistered or baked at 375°F until golden. A simple, naturally sweet snack or side with fewer carbs than sweet potato fries.
Servings: 4
Calories: 129kcal
Ingredients
- ½ medium kabocha squash about 1 lb
- vegetable oil for frying or 3 Tablespoons oil for baking
- salt to taste
Instructions
Prep
- Cut off the stem of the kabocha to expose the flesh. Pierce the flesh with the tip of your knife and rock the knife until it cuts through the squash. (If it is too hard to cut, see notes.)
- Scoop out the seeds with a spoon. Slice the squash about 1/4 inch thick, leaving the skin on.
Frying Instructions
- Add vegetable oil to a pot until it is 1/3 to 1/2 inch deep. Heat over medium-high heat. Drop in one slice to test the oil: it should start frying immediately. If not, wait longer for the oil to heat up.
- Add the kabocha slices in a single layer without overlapping. Fry for 2 to 3 minutes, flip, and fry for another 2 to 3 minutes, until the slices blister and start to turn golden brown.
- Drain on a baking sheet or paper towels and season with salt. Repeat with the remaining slices.
Baking Instructions
- Preheat the oven to 375°F. Toss the kabocha slices with 3 Tablespoons of oil.
- Lay the slices flat on a baking sheet in a single layer.
- Bake for 30 to 40 minutes, flipping halfway through, until golden brown with crispy edges. Season with salt.
Notes
- Cutting a hard squash: Microwave the kabocha 2 minutes at a time until it is soft enough to cut. Or bake it at 375°F for about 15 minutes.
- Slice thickness: Aim for about 1/4 inch so the slices cook evenly.
- Skin: Leave it on. It is edible once cooked and turns crispy.
- Baking time: The cook time above is for frying. Baked fries take 30 to 40 minutes at 375°F.
- Storage: Refrigerate leftovers in an airtight container for up to 3 to 4 days.
- Reheating: Toast in a toaster oven, or bake at 425°F until warmed through and crispy.
- Seasoning ideas: Finish with flaky sea salt and smoked paprika, or serve with sweet chili sauce and sour cream.
Nutrition
Calories: 129kcal | Carbohydrates: 10g | Protein: 1g | Fat: 11g | Saturated Fat: 9g | Sodium: 5mg | Potassium: 394mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1538IU | Vitamin C: 14mg | Calcium: 32mg | Iron: 1mg