Kabocha Squash Pancakes recipe - ingredients, nutrition and when to eat it
These savory pancakes pair the gentle sweetness of kabocha squash with a golden, crisp coating.
These savory pancakes pair the gentle sweetness of kabocha squash with a golden, crisp coating. They make a lovely autumn side dish or snack, and the squash’s soft aroma comes through best when served warm.
Vegetables · 20 minutes to cook
Nutrition (per 266g serving): 339.4 kcal · protein 10.8g · carbohydrate 40g · fat 15.5g · sodium 405.7mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: If the kabocha is firm, microwave it for about 1 minute before slicing to make it easier to handle.
Tips: Coat it lightly rather than using a thick batter so the squash’s sweetness comes through.
Tips: Keep the heat at medium-low, since a pan that is too hot can burn the outside.
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Ingredients (1 serving)
- Kabocha squash — 150 g
- All-purpose flour — 25 g
- Egg — 1 pc
- Water — 30 ml
- Cooking oil — 1 Tbsp
- Salt — 0.2 tsp