She Strengthens

Elevate Your Happy Hour with These Crispy, Savory Scotch Eggs

Inspired by the flavors of Japan, these unique Scotch eggs combine the richness of sweet potato and kabocha squash with the savory depth of miso. The result is a deliciously crispy, vegetarian twist on a classic snack.

The Magic of Miso

Miso, a fermented soybean paste, is a staple in Japanese cuisine. With its rich, umami flavor, it adds depth and complexity to the squash mixture. You can find miso paste in most grocery stores, typically in the international section. For this recipe, we’ll be using red miso, which has a slightly salty, savory flavor.

Getting Started

To begin, preheat your oven to 425°F (220°C). Arrange the kabocha squash and sweet potato pieces in a single layer on a baking sheet, drizzling with 1 tablespoon of oil and seasoning with salt. Roast for 10 minutes, then stir the vegetables to ensure even cooking. Continue roasting for an additional 10-15 minutes, or until the pieces are fork-tender.

The Squash Mixture

Transfer the roasted squash and sweet potato to a large bowl, adding 2 teaspoons of red miso. Mash the mixture with a potato masher until smooth, then set it aside to cool to room temperature.

Boiling the Eggs

While the squash mixture cools, boil 6 eggs in a medium saucepan. Add enough cold water to cover the eggs by 1 inch, then bring to a boil. Remove the pan from the heat, cover it with a tight-fitting lid, and let the eggs sit for 3 minutes. Transfer the eggs to an ice water bath, letting them cool for 10 minutes. Carefully crack and peel each egg, rinsing under cold water to remove any residual shell pieces.

Assembling the Scotch Eggs

Divide the cooled squash mixture into 6 even portions, rolling each into a ball. Place a boiled egg in the center of each ball, gently pulling the edges of the squash mixture up to enclose the egg. Smooth out the surface, making sure the egg is completely encased in the squash mixture.

The Finishing Touches

Dredge each squash-enclosed egg in flour, then dip it in beaten eggs, letting the excess drip off. Finally, roll the egg in panko breadcrumbs until well coated, gently pressing to adhere the coating.

Frying the Scotch Eggs

Heat 2 quarts of vegetable oil in a Dutch oven or large pot over medium-high heat until it reaches 350°F on a deep-frying thermometer. Fry the eggs in batches, turning occasionally, until they’re golden brown, about 2 minutes. Remove the eggs to a wire rack, repeating with the remaining eggs.

Serve and Enjoy

Cut each egg in half, seasoning the cut sides with salt. Serve warm with a generous squirt of spicy Sriracha drizzled over the top. These crispy, savory Scotch eggs are the perfect addition to your happy hour gathering.