Dive into my Air Fry Kabocha Pumpkin Fries for an easy and healthy way to enjoy your kabocha squash! I crafted this recipe to satisfy cravings while keeping things healthy, and trust me, you won’t miss the deep frying. Let’s enjoy the sweet and salty goodness of kabocha together, with just a fraction of the effort!
Table of Contents
Why I Love This Recipe
I absolutely love my Air Fry Kabocha Pumpkin Fries because they offer a simple yet delightful twist on a classic Taiwanese dish. Inspired by my Sweet n Salty Fried Kabocha, this recipe omits the salted eggs and deep frying, opting instead for the ease of air frying!
Sliced kabocha, seasoned and coated with panko, air fried to crispy perfection outside while staying tender inside – it’s an appetizer that hits all the right notes with its crunchy-sweet profile. Perfect for anyone craving a taste of Taiwan without the fuss, this dish is a must-try for those seeking a flavorful, effortless snack. Trust me, once you try it, you’ll be hooked!
Ingredients
Ingredients
- Kabocha – Japanese pumpkin available in most Asian or Japanese supermarkets.
- Salt – sea salt preferred.
- Egg – beaten.
- Panko – panko bread crumbs.
Essential Kitchen Equipment
Directions
Step 1 Place kabocha squash on a cutting board and use a knife to slice it in half. Using a spoon, scoop out seeds then cut into slices.
🎃 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 Season kabocha slices with salt, then dip them in egg, and coat them with panko breadcrumbs. Place single layer in the air fryer basket and air fry at 360 F for 12 minutes.
🌀 Air Frying Pro Tip
For best results, stack the kabocha pumpkin slices in a Single Layer in the air fryer basket and Avoid Overcrowding. This ensures even cooking and crispy fries.
Pairing Recommendations
Pair my these kabocha pumpkin fries with other Asian-inspired dishes like Popcorn Fried Chicken and Egg Drop Soup.
Frequently Asked Questions
Do I need to peel the kabocha before slicing it?
No, you don't have to peel the kabocha before slicing it. However, if you prefer to peel it, you certainly can.
Can I bake these fries in the oven instead of using an air fryer?
Yes, you can bake these fries in the oven as an alternative to using an air fryer. To ensure they cook evenly and achieve a crispy texture, I recommend using the convection setting if your oven has one and placing the kabocha on a baking rack.
Storage Tips
To store leftovers, transfer them to an airtight container and refrigerate. Leftovers will stay fresh for 3-5 days. When reheating, it’s best to use an air fryer for optimal results.
Other Recipes You Might Like
- Air Fryer Artichoke Hearts
- Air Fryer Soy Sauce Chicken
- Air Fried Salt n Vinegar Zucchini Chips
- Air Fryer Cream Cheese Dumplings
Watch How To Make It
Air Fry Kabocha Pumpkin Fries
Ingredients
- 1/4 Whole Kabocha
- 1/4 tsp Salt
- 1 Egg
- 1/3 Cup Panko
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.
- Lightly sprinkle some salt onto both sides of sliced kabocha and set aside.
- Fill a mixing bowl with with beaten eggs and another mixing bowl with panko.
- Take a slice of kabocha, dip into the beaten eggs, then panko and into the air fryer tray.
- Air Fry for 12 minutes at 360F. Once fried, transfer to a serving plate and enjoy warm!
Nutrition
