Photo: Joseph Gonzalez
Kabocha Squash Scotch Eggs Recipe
9 ingredients
1 hr 50 min
6 eggs
openrecipes
This Scotch egg recipe takes boiled eggs, covers them in a miso-flavored kabocha squash mash, coats them with panko, and deep-fries them.
Estimated Nutrition (whole recipe, rough)
860
Calories
26g
Protein
22g
Fat
139g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Miso | 1 tbsp (18g) | 34 |
| Chili | 1 tsp (2.7g) | 8 |
| Sriracha | 1 tsp (5g) | 5 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 medium kabocha squash (about 2 to 2 1/2 pounds), peeled, seeded, and cut into 1-inch pieces
- 1 medium sweet potato (about 8 ounces), peeled and cut into 1-inch pieces
- 2 quarts vegetable oil
- Kosher salt
- 2 teaspoons red miso
- 8 large eggs
- 1/2 cup all-purpose flour
- 1 1/2 cups panko
- Sriracha hot sauce, for serving
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes