Steps

1. Peel and thinly slice 1/8 onion (30g).
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2. Remove the seeds and pulp from 1/8 pumpkin (100g net).
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3. Place the pumpkin in a microwave-safe bowl, cover with plastic wrap, and microwave on 600W for 2.5 minutes.
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4. While the heated pumpkin is still warm, mash it with a fork. Add the thinly sliced onion and mix well.
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5. To the mashed pumpkin mixture, add 1 tbsp mayonnaise and a pinch of coarsely ground black pepper and mix.
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6. Make a lengthwise slit in the center of 5 chikuwa pieces and stuff them with the prepared pumpkin paste.
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7. Diagonally cut the chikuwa filled with pumpkin in half.
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8. In a separate bowl, gradually add and mix 1 tbsp mayonnaise and 3 tbsp water until dissolved.
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9. Continue by adding 1 tbsp potato starch and 2 tbsp all-purpose flour, mixing until no dry powder remains to create the batter.
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10. Heat about 5mm to 1cm of vegetable oil in a frying pan over medium heat.
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11. Dip the chikuwa filled with pumpkin into the batter and place them in the hot oil with the slit side down. This is the key! Heating the slit side first helps the batter set, preventing the pumpkin from leaking out and ensuring a clean, well-shaped fritter.
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12. Flip and fry for about 2.5 to 3 minutes until the batter is set.
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13. Once lightly browned and the batter is firm, transfer to paper towels to drain excess oil. Be careful! The chikuwa may puff up, causing the batter to peel off and the pumpkin to leak, leading to oil splattering. Avoid over-frying; remove once the batter firms up.
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14. Plate and serve. Enjoy!
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