Bread crumbed and fried pumpkin is an easy seasonal side dish with a little trick, which I will reveal at the end, to make them incredibly crispy on the outside and tender inside.
A side dish that once made you can freeze and take out when you feel like it, simply heat them up in the oven.
It is a simple and quick dish to prepare, ideal for lunch or dinner, which will be appreciated by both adults and children.
Bread crumbed and fried pumpkin doesn’t absorb oil and remains really crispy on the surface as you can see in the photo, and if you add chopped rosemary to the breading as we did, you will find it simply delicious.
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- Difficulty: Very easy
- Cost: Economical
- Rest time: 20 Minutes
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Frying, Air Frying, Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for bread crumbed and fried pumpkin
- 2.2 lbs Delica pumpkin (or Ferrara pumpkin)
- 3 eggs (large)
- 1 cup breadcrumbs
- 1 sprig rosemary
- 2 pinches salt
- 2 pinches black pepper
- as needed peanut oil (for frying)
Preparation of bread crumbed and fried pumpkin
To prepare the bread crumbed and fried pumpkin start by cleaning the pumpkin, remove the skin, seeds, and internal fibers.
Cut it into slices 0.4 inches thick.
Beat the eggs with salt, pepper, and finely chopped rosemary.
Place the breadcrumbs in a shallow dish.
Dip the pumpkin slices first in the beaten eggs and immediately afterwards in the breadcrumbs ensuring they adhere well on all sides.
Repeat the process for each slice, dipping them a second time in the beaten eggs and breadcrumbs, pressing with your fingers for good adhesion.
Place the breaded pumpkin slices on a tray and put them in the freezer for at least 20 minutes.
Heat the oil for frying, checking it is hot by dipping in the tip of a toothpick.
If it starts bubbling immediately (perform the toothpick test) around it means it’s ready.
Immerse a few breaded pumpkin slices at a time to avoid lowering the oil temperature and fry them for 8/10 minutes, turning them a couple of times.
You’ll see that the breading will remain very crispy, the pumpkin perfectly cooked, and no pieces of breadcrumbs will come off thanks to having been put in the freezer.
This ensures that the pumpkin browns well outside and cooks perfectly inside without falling apart.
And of a unique crispiness.
Try it to believe it.
How to store the fried pumpkin cutlets
You can keep them in the refrigerator in an airtight container for 3 days.
If you want, you can freeze them and fry from frozen even the next day.
Other recipes
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