# What You Need:
→ Pumpkin
01 - 1 lb pumpkin (kabocha or butternut squash), 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 - Optional: dipping sauce (aioli, sweet chili, or soy-based sauce)
# How To Make It:
01 - Preheat vegetable oil in a deep fryer or large pot to 350°F.
02 - In a large mixing bowl, combine all-purpose flour, cornstarch, and salt.
03 - Lightly beat the egg in a separate bowl and stir in ice-cold sparkling water.
04 - Pour wet mixture into dry ingredients and stir briefly until just combined; the batter should remain lumpy without overmixing.
05 - Pat pumpkin fries thoroughly dry with paper towels.
06 - Dip pumpkin fries into tempura batter, letting excess drip off.
07 - Fry battered pumpkin fries in batches for 3–4 minutes, turning until golden and crisp.
08 - Remove fries with a slotted spoon and place on paper towels to drain.
09 - Sprinkle fries with sea salt and serve hot accompanied by dipping sauce if desired.
