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Light blue dishes with pine needle fronds next to them and fried fritters being served

Kabocha Squash and Prune Fritters with Prune and Miso Sauce

Chopped prunes are incorporated in the fritter mixture and softened prunes are puréed to form a sauce for dipping. The umami-packed flavours combines the sweet earthiness of the prunes with the salty savoury miso paste and the kick of fresh ginger.
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Servings 25 fritters (approx)

Ingredients
  

Fritters

  • 1.3 lb kabocha (buttercup) squash or acorn squash
  • 1 cup chopped California Prunes
  • 2 eggs divided
  • 1½ cup flour divided, more if needed
  • 1 tsp miso paste
  • 1 tsp hot chili flakes
  • ½ tsp black pepper
  • 1 lemon zested and juiced
  • ½ bunch green onions thinly sliced
  • ½ cup Panko bread crumbs
  • 2 cups vegetable oil for frying
  • ½ tsp kosher salt

Prune and Miso Sauce

  • 5-6 California Prunes
  • 1 tsp maple syrup
  • ½ cup mayonnaise
  • 1 tbsp white miso
  • 1 tbsp fresh grated ginger
  • 1 clove garlic minced

Instructions
 

Fritters

  • Cut squash in half and lightly season with salt and pepper; place face-down on a tray and bake in over at 350°F for 45 minutes or until squash is soft.
  • In a large bowl, add the cooked squash (skin removed) and chopped California Prunes. Stir to combine.
  • Whisk in one egg and add ½ cup flour, miso paste, hot chili flakes, black pepper, lemon zest and juice, and onions. Mix to combine and adjust seasoning if desired. Adjust flour amount as needed, so that the mixture will hold its shape.
  • Form fritters into balls with a 2-oz ice cream scoop.
  • In a large-sized pot, add oil and heat to about 350°F.
  • Set up your breading station with one bowl each for 1 cup flour, egg and Panko. Bread the fritter by rolling fritters in flour, then egg, then Panko.
  • Add the fritters to the oil, cooking for a few minutes, then rotating and cooking for another two minutes. Drain and pat dry with a paper towel. Season with Kosher salt. Repeat with remaining fritter batter.
  • Serve with Prune and Miso Sauce.

Prune and Miso Sauce

  • Soak the California Prunes in water for 10 minutes.
  • Remove California Prunes from the water and add to a blender or food processor and purée.
  • Pour purée into a medium-sized bowl.
  • Add the remaining ingredients and mix together.