# Components:
→ Pumpkin
01 - 1 pound pumpkin (kabocha or butternut), peeled, seeded, cut into fries
→ Tempura Batter
02 - 1 cup all-purpose flour
03 - 1/4 cup cornstarch
04 - 1 large egg
05 - 3/4 cup ice-cold sparkling water
06 - 1/2 teaspoon salt
→ For Frying
07 - Vegetable oil for deep frying
→ To Serve
08 - Sea salt, to taste
09 - Dipping sauce (aioli, sweet chili, or soy-based sauce), optional
# Directions:
01 - Heat vegetable oil in a deep fryer or large heavy-bottomed pot to 350°F (180°C).
02 - In a mixing bowl, combine all-purpose flour, cornstarch, and salt.
03 - In a second bowl, lightly beat the egg, then gently stir in ice-cold sparkling water.
04 - Pour the wet mixture into the dry ingredients and stir lightly; leave the batter lumpy, avoiding overmixing.
05 - Pat pumpkin fries dry using paper towels to ensure crispness.
06 - Dip pumpkin fries in tempura batter, letting excess drip off.
07 - Fry the coated pumpkin fries in batches for 3-4 minutes, turning occasionally until golden and crispy.
08 - Remove pumpkin fries with a slotted spoon, transfer to paper towels to drain, and sprinkle with sea salt.
09 - Enjoy immediately while hot, accompanied by your preferred dipping sauce.
