Kabocha Squash Scotch Eggs Recipe

Ingredients

Contains: egg, wheat, soy (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Put the kabocha and sweet potato in a pot, cover with water, bring to a boil, and simmer 20 to 25 minutes until very tender. Drain and let steam dry for 10 minutes.

2. Mash the squash and sweet potato until smooth. Stir in the red miso and a pinch of kosher salt, then spread on a tray and cool to room temperature, about 30 minutes.

3. Meanwhile, place 6 of the eggs in a saucepan, cover with water, and bring to a boil. Cook 9 minutes, then move to ice water for 10 minutes and peel.

4. Divide the squash mixture into 6 portions. Flatten each portion in your palm, set a peeled egg in the center, and press the mixture evenly around it to fully enclose the egg.

5. Set out the flour, the remaining 2 beaten eggs, and the panko in three shallow dishes. Roll each wrapped egg in flour, dip in egg, then coat in panko. Chill 20 minutes.

6. Heat the vegetable oil in a deep heavy pot to 350°F (177°C). Fry the eggs 4 to 5 minutes, turning, until deep golden and crisp. Drain on paper towels.

7. Sprinkle the eggs lightly with kosher salt, cut in half if desired, and serve warm with Sriracha hot sauce on the side.