The sweet aroma of cinnamon with a hunky, crispy texture. This is a recipe for Kabocha Cinnamon, a simple snack made by deep frying pumpkin and topping it with cinnamon.

Crunchy and spicy! Pumpkin Cinnamon

The crunchy, crispy texture and sweet aroma of cinnamon. This is a recipe for Kabocha Cinnamon, a simple snack using pumpkin.

Material ( For 2 persons )
pumpkin	200g (7.05oz)
salad oil	proper quantity
Cinnamon and sugar	1 teaspoon
salt (i.e. sodium chloride)	pinch (of something)

Hoppy, crispy texture and the sweet aroma of cinnamon. Here is a recipe for Cinnamon Fried Pumpkin, a simple snack using pumpkin.

Pumpkin

Cinnamon Recipe

Serves 2 Ingredients

200 g pumpkin
Dash of salad oil
1 teaspoon each cinnamon and sugar
Pinch of salt

Directions

Wash the pumpkin, removing the wadding, and slice into 5 mm to less than 1 cm pieces.

Pour enough salad oil to cover the entire bottom of the pan.

When the oil is hot enough, place the pumpkin slices in the pan, making sure they do not overlap.

When both sides are browned and the edges are crispy, remove from oil and place on kitchen paper to drain excess oil.

While still hot, sprinkle with cinnamon, sugar and salt.

How does pumpkin cinnamon taste?

Pumpkin is often eaten boiled or steamed, but it is also delicious fried! You can enjoy the change in texture from crispy and savory to melt-in-your-mouth.

The richness of the fried part adds a rich flavor to the dense sweetness of the pumpkin. The spicy aroma of cinnamon is a perfect match, enhancing the flavor of the pumpkin. This recipe is also useful when you have a little extra pumpkin.