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.