I have this kabocha ( Japanese pumpkin)sitting in my basket for a couple of weeks, and I have been thinking how to cook it in a different way. I had only made it with spareribs, stewed or steamed with black bean sauce. Both taste good, but it is about time I try something else.
There is this recipe for potatoes pancake ( Asian style) so I thought I will try it with pumpkin instead. Other than the fact that the mashed pumpkin is a little soft and make frying it a little challenging, this really works. The saltiness of the bacon tune down the sweetness of the pumpkin, and the bread crumb held it all together. Next time when I make it again, I will remember not to make them too big, it tends to fall apart when I flip it.
Here is the recipe:
1 small kabocha, washed and roasted
6 slices of fried bacon, cut into small pieces
1 green onion, chopped
2 tbsp of cornstarch
1 egg beaten
1 cup of breadcrumbs
- Wash and cut pumpkin in half, remove all seeds. Roast pumpkin halves in 350 oven until the inside is soft enough to scoop.
- Mash pumpkin with one egg, add bacon bits, chopped onions, cornstarch, half of the breadcrumbs
- Mix well, add more crumbs or cornstarch until it holds
- form balls in the palm of your hand, dip and roll in the rest of the breadcrumb. ( don’t make them too big)
- heat up oil, fry the pumpkin balls in the heated oil, flatten with the back of spatula to make it into pancake.
- Fry until it is golden brown on both sides
- Serve while it is hot and crunchy.