The easy fried pumpkin recipe is a delicious and crunchy dish, perfect for autumn when pumpkins are in season.
This recipe is simple and quick to prepare, ideal for a fancy appetizer or a side dish that will win everyone over. With a few ingredients and a bit of love, you can bring to the table a dish that combines the sweetness of pumpkin with the crunchiness of the coating, creating an explosion of flavors and textures.
The sweetness and softness of the pumpkin perfectly marry with the crunchiness of the fried coating, creating a pleasant contrast that makes the dish interesting and tasty.
The easy fried pumpkin recipe can be served as an appetizer, side dish, or even as a snack. It’s a versatile dish that suits different occasions and preferences.
Get ready to wow your guests with this autumn delight!
SUBSCRIBE TO THE whatsapp CHANNEL
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 5 Minutes
- Portions: 4 People
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1.3 lbs Mantua pumpkin
- 0.42 cups milk
- 2 eggs
- 0.4 cups all-purpose flour
- 1.25 cups breadcrumbs
- 1 tsp salt
Tools
- Frying Pan
- 1
Preparation
To prepare the fried pumpkin, first peel the pumpkin and then cut it into slices about 0.4 inches thick, removing the seeds and inner fibers.
I used a butternut squash, so the slices were nicely round from the seedless side, then I cut each slice in half.
Place the sliced pumpkin in a saucepan and cover with milk, cook for 10 minutes; this step helps to soften them just a bit.
If you want, you can cut the pumpkin slices a little thinner to avoid cooking them in milk.
Arrange the flour in a deep plate, the breadcrumbs flavored with herbs of your choice in another, and beat the eggs with a pinch of salt in a bowl.
Dip the pumpkin slices first in the flour, then in the beaten eggs, and immediately after in the breadcrumbs, pressing well to make it adhere.
As you prepare them, place the pumpkin slices on a tray, and once you’ve coated them all once, put them in the fridge for at least 30 minutes, or in the freezer for about ten minutes.
Wondering why put the breaded pumpkin in the fridge? It’s to prevent the coating from falling off during frying. I let them rest, then repeat the process, and the fried pumpkin stays beautifully golden on the surface without losing the coating.
After 30 minutes, dip the pumpkin in the beaten eggs and breadcrumbs again, skipping the flour this time, compact them well using your hands, and let them rest for another 30 minutes in the fridge.
Then you can fry your pumpkin in plenty of oil at 338°F, turning a couple of times until they are golden on all sides.
Drain the fried pumpkin on absorbent paper to remove excess oil, lightly salt before serving, and…
ENJOY YOUR MEAL
Notes
The fried pumpkin can be stored in the refrigerator for 2 days and then reheated in the oven.
However, you can store the breaded pumpkin in the fridge without frying for 2 days, then fry and serve.
If you want to see more recipesBACK TO HOME
