Thai Fried Pumpkin | Faktong Tod

Ingredients

• 1 cup rice flour
• 1/2 cup granulated sugar
• 1/2 cup club soda
• 1/4 cup shredded coconut (unsweetened )
• 2 Tablespoons sesame seeds
• 1/2 teaspoon salt
• 1 kabocha squash (small )

Instructions

1. 1

   Make the Batter: Combine the dry ingredients in a bowl. Gradually add the club soda, stirring until the batter is smooth.

2. 2

   Coat the Pumpkin: Cut the kabocha squash in half and remove the seeds. Then cut the pumpkin into individual slices, approximately 1/4 inch thick. Dip into the batter, coating each piece fully.

3. 3

   Fry the Pumpkin: Pour a mild-flavored oil into a pot and heat over medium heat until it reaches about 350°F. Carefully place each coated piece of kabocha squash into the hot oil and fry until golden brown.

4. 4

   Serve: Once the pumpkin slices are golden brown, remove them from the hot oil and place on a paper towel to drain. Serve immediately while they are still warm.