Crispy Roasted Kabocha Pumpkin Fries
An Original Recipe by Lorraine Elliott
Preparation time: 15 minutes plus 30 minutes soaking time
Cooking time: 25 minutes
- 1 small kabocha (around 900g/1kg)
- 3-4 tablespoons cornflour/fine cornstarch
- 2 tablespoons Old Bay seasoning
- 2 teaspoons smoked paprika
- 1 teaspoon cayenne pepper (or to taste)
- Oil for drizzling
- 1/4 cup parmesan cheese
- 1/2 cup sour cream
- 3 tablespoons Marion's Kitchen coconut Sriracha sauce
- Salt and pepper
Step 1 - Preheat oven to 200C/400F and line two baking trays with parchment. Wash the kabocha well (we'll be eating the skin too) and payt dry. Slice in half and scoop out seeds. Microwave half of the kabocha at a time for 2-3 minutes to soften it to make it easier to slice. Slice into thin crescents-the thinner they are the crispier they will be. Soak in water for 30 minutes.
Step 2 - Take a ziplock bag and place cornflour, Old Bay, paprika and cayenne pepper in the bag. Add the wedges and toss so that they are coated with the spiced flour mixture.
Step 3 - Lay out onto the two trays and drizzle with oil (I added a bit more cayenne and paprika on the pieces that didn't have enough). Roast for 10 minutes then turn them over and roast for another 10 minutes. Then sprinkle the parmesan over the wedges and bake for 2 minutes until parmesan has melted. Season with salt and pepper. While the wedges are baking mix the sour cream and Sriracha. Serve with the wedges.