Whether grilled, pickled or steamed: pumpkin always tastes delicious. But have you ever fried it? Here are two delicious recipe ideas for it.
Originally from Belgium, today you can't imagine a snack bar without them: french fries. The fried, elongated sticks are popular with young and old, not only because you can eat them while walking, but because they simply taste great.
If you like french fries, then you shouldn't make them from potatoes, but from a pumpkin. As you probably know, a pumpkin can be prepared in many different ways. Among other things, you can steam it, grill it, pickle it, prepare it as a soup, etc. Deep-frying is rather rare and therefore it is a very special culinary pleasure. Just try these two recipes and convince yourself of the delicious taste.
Recipe 1 - Pumpkin Fries
If you like potato fries, you will love pumpkin fries.
➤ Ingredients:
- a pumpkin (preferably a mealy type of pumpkin)
- 150 ml cream
- 100 g wheat flour
- 1/2 teaspoon s alt
- pepper
- 1 clove of garlic
- Chives
- Olive oil for frying
➤ Preparation:
Step 1:
First you need to scoop out the squash, peel it and then cut it into sticks like you would for fries.
Step 2:
In a bowl, mix the flour with the s alt and a pinch of pepper. Then roll the pumpkin sticks in the cream and then in the flour. The vegetables must be completely covered with the flour.
Step 3:
Now fry the pumpkin in several portions and then drain well on kitchen paper. Just before serving, sprinkle the crushed garlic clove and chives over the squash.
Recipe 2 - Asian Fried Pumpkin
If you like something a little more exotic, you will surely like the following version with an Asian touch.
➤ Ingredients:
- a pumpkin
- Oilfor steaming and frying
- 1 clove of garlic
- some fresh ginger
- Turmeric
- 1 tablespoon sugar
- 150 ml coconut milk
- 1 egg
- S alt
- Curry
- 75 g wheat flour
- 125 ml milk
- 1 teaspoon canola oil
➤ Preparation:
Step 1:
First you need to scoop out the pumpkin, peel it and cut it into wedges. You need a total of 300 g of pulp. Then cut the garlic clove into small pieces, peel the ginger and also finely dice.
Step 2:
Then heat some oil and sauté the garlic very briefly. Then add the pumpkin. After about 60 seconds you need to sprinkle the sugar on top so the squash can caramelize nicely.
Step 3:
Now the vegetables get the right aroma with the ginger, some turmeric, curry, a pinch of s alt and the coconut milk. Let it cook briefly (the pumpkin should still be al dente). Then drain the pumpkin over a sieve and collect the liquid in a container.
Step 4:
Now separate the egg and beat the egg whites. Mix the milk, rapeseed oil, some curry, the egg yolk and the flour together and then carefully fold in the beaten egg white.
Step 5:
After the frying oil has reached the right temperature, toss the squash in the batter mixture and fry in smaller batches. Then drain well on kitchen paper and enjoy. By the way, you can use the coconut milk sauce as a marinade.