Kabocha Squash and Prune Fritters with Miso and Prune Sauce
Created by culinary expert, Chef Rodney Bowers, this appetizer recipe will be a fan favourite this holiday season. The crispy Panko breadcrumb exterior complements the smooth and warm squash-filled centre, paired effortlessly with a tangy Prune and Miso sauce, making this a delectable bite everyone will enjoy.
- 1, 3lb kabocha (buttercup) squash or acorn squash
- 1 cup of chopped California Prunes
- 2 eggs, divided
- 1 1/2 cup flour, (divided) more if needed
- 1 tsp miso paste
- 1 tsp hot chili flakes
- 1/2 tsp black pepper
- 1 lemon zested and juiced
- 1/2 bunch of green onions, thinly sliced
- 1/2 cup Panko bread crumbs
- 2 cups vegetable oil for frying
- 1/2 tsp Kosher salt
Prune and Miso Sauce
- 5 to 6 California Prunes
- 1 tsp maple syrup
- 1/2 cup mayonnaise
- 1 Tbsp white miso
- 1 Tbsp fresh grated ginger
- 1 clove garlic, minced
- Cut squash in half and lightly season with salt and pepper; place face-down on a tray and bake in over at 350°F for 45 minutes or until squash is soft.
- In a large bowl, add the cooked squash (skin removed) and chopped prunes. Stir to combine.
- Whisk in one egg and add ½ cup flour, miso paste, hot chili flakes, black pepper, lemon zest and juice, and onions. Mix to combine and adjust seasoning if desired. Adjust flour amount as needed, so that the mixture will hold its shape.
- Form fritters into balls with a 2-ounce ice cream scoop.
- In a large-sized pot, add oil and heat to about 350°
- Set up your breading station with one bowl each for 1 cup flour, egg, and Panko. Bread the fritter by rolling fritters in flour, then egg, then Panko.
- Add the fritters to the oil, cooking for a few minutes, then rotating and cooking for another two minutes. Drain and pat dry with a paper towel. Season with Kosher salt. Repeat with remaining fritter batter.
- Serve with Prune Miso Sauce
Make ahead tip: to save time, consider freezing cooked fritters. Remove from freezer 4 hours prior to serving and heat in a 350°F oven on a parchment lined baking sheet for approximately 15 to 20 minutes.
Prune and Miso Sauce
- Soak the prunes in water for 10 minutes.
- Remove prunes from the water and add to a blender or food processor and puree.
- Pour puree into a medium-sized bowl.
- Add the remaining ingredients and mix together.