Cranberry Glazed Kabocha Fritters

November 15, 2022 / By Foodland

Cranberry Glazed Kabocha Fritters

"This hearty pupu is crispy, cheesy and a delicious way to combine classic holiday flavors and ingredients. After your friends and family try this dish, they’ll be asking you to make it for every holiday gathering." - Chef Nick
Course Dinner
Servings 4 Servings


  • 0.5 pound Russet Potato
  • 0.5 pound Kabocha Pumpkin
  • 3 tablespoons potato starch
  • 2 tablespoons panko breadcrumbs
  • 3 tablespoons green onion, sliced
  • 1 teaspoon garlic, minced
  • 1 tablespoon Parmesan cheese
  • 0.5 cup Ham or Turkey, Minced
  • 2 tablespoons Neutral Oil
  • 1 tablespoon ginger, grated
  • 1 Large Shallot, Diced
  • 0.25 cup orange juice
  • 0.5 cup Granulated Sugar
  • 1 can Cranberry Sauce


Kabocha Fritters:

  • Pre-heat oven to 350F
  • Cut kabocha pumpkin in half and remove seeds. Wrap pumpkin and potato in foil and bake for 1 hour or until fork tender. Remove from oven and let cool to room temperature uncovered before proceeding to next steps.
  • Using a large spoon, remove flesh of the pumpkin away from the skin and transfer ½ lb. to a medium sized mixing bowl.
  • Cut cooked potato in half and using a wire rack push the potato through firmly to remove skin (or you can use a spoon to remove the skin instead) then add ½ lb. potato to the mixing bowl.
  • Add the remaining ingredients and mix thoroughly using your hands.
  • Separate mixture into 12-14 equal balls of dough and form them into nuggets using your hands.
  • In a large nonstick skillet or griddle, heat 2 tbsp of cooking oil over medium heat
  • Fry each fritter on each side for about 3 minutes or until golden brown.
  • Transfer cooked fritters to a plate and drizzle cranberry sauce (see recipe below).
  • Optional: Garnish with thinly sliced red jalapeno and green onion.
  • Serve & enjoy!

 Cranberry Glaze:

  • In a sauce pot heat neutral oil over medium heat then add shallots and ginger. Saute until shallots are browned and fragrant.
  • Stir in sugar, orange juice, and salt, and bring to a simmer ensuring to dissolve the sugar.
  • Stir in the cranberry sauce until fully melted. Bring to a simmer and let it cook on low heat until desired thickness is achieved.
  • Let glaze cool to room temperature for a thicker consistency.
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