Balsamic Glazed Kabocha

Ingredients

• 2 tablespoons thick balsamic vinegar
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• vegetable oil for frying
• 10.6 ounces kabocha pumpkin (cut into 1/4-inch thick slices)
• 1 small red bell pepper (seeds removed and cut into squares)
• 10 basil leaves

Instructions

1. 1
   In a heat-resistant bowl, add the balsamic vinegar, salt, and pepper, stir to combine.
2. 2
   Heat 1-inch of oil in a deep heavy-bottomed pot to 340 degrees F.
3. 3
   Fry the kabocha pumpkin until a toothpick passes readily through a thick piece. Transfer with a slotted spoon directly into the balsamic mixture and toss to coat.
4. 4
   Fry the red bell peppers for about 30 seconds and then use a slotted spoon to transfer directly to the bowl with the kabocha.
5. 5
   Make sure the basil leaves don't have any water on them. Put the leaves in the slotted spoon and stand back from the pot as you toss the leaves into the oil. They will make a thunderous crackling noise, and the oil will splatter so be careful. The leaves are done when they stop making noise (10-20 seconds). Drain the basil on paper towels.
6. 6
   Plate the balsamic glazed kabocha and garnish with the fried basil.