Crispy Crunchy Kabocha Squash
This lightly fried Kabocha squash can be a wonderful side dish or snack. Its natural sweetness pairs well with a variety of seasonings, making it versatile and delightful in flavor.
Wash the Kabocha squash and slice it into 1/2-inch thick wedges. You can peel it if you prefer, but the skin is edible and crisps up nicely when fried.
In a large frying pan or skillet, heat about 1/2 inch of algae cooking oil over medium heat. You'll know it's ready when a small piece of squash sizzles upon contact.
For a slightly crispy exterior, lightly dust the squash slices with flour. If you want to get fancy potato starch is a nice alternative. Shake off any excess.
Place the squash slices in the hot oil in a single layer, making sure not to overcrowd the pan. Fry for about 3-4 minutes on each side or until golden brown and tender.
Remove the squash from the oil and drain on paper towels. While still hot, sprinkle with salt.
