For the run-up to Halloween, I’ll be posting three savory pumpkin dishes. An appetizer (this dish), a side dish (smoked pumpkin chili), and an entree (kaddo bourani). Each year we typically host a pumpkin carving party and I make food that highlights the wonder that is pumpkin.
This recipe utilizes a real-deal pumpkin, and not the canned puree. A “real-deal” pumpkin is a Pie Pumpkin, also called Sugar Pumpkin. The carving pumpkins flesh releases a lot of water into a dish, and is not good for most cooking applications. I don’t recommend using them at all for cooking. Carve, and cook not.
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Special tools: A wooden skewer (optional), a wire skimmer, colander
Adapted From: Roti n Rice
Remove the seeds and skin from:
- 1 pie pumpkin (small)
Slice into equally thin pieces (about 1/4 inch)
Place pumpkin slices in a pot, cover with cold water and top with ice. Place in the fridge for 30 minutes or up to two days (60 minutes if no ice).
About 10 minutes before frying, drain pumpkin in a colander.
Tip! Pre-heat your oven to “Warm” (170 degrees) with an oven-safe container to place your pumpkin fries in. This will help keep them nice and crispy between rounds of frying or prior to serving.
In a pot on medium to medium-high heat, add:
- Canola oil (3-4 inches deep)
Tip! Place a wooden skewer in the oil, when the oil is bubbling around the wood your oil is hot enough to fry with.
While the oil is heating, in a bowl mix:
- 1 cup besan/chickpea flour
- 1/3 cup all purpose flour
- 1/2 cup packed cilantro, finely chopped
- 1 tsp garam masala powder
- 1 tsp salt
- 1/2 tsp cayenne powder
- 1/2 tsp cumin powder
- 1/2 tsp turmeric powder
Blend with enough warm water to make a smooth batter.
Coat each piece of pumpkin with batter and place in the oil when ready
Fry 2 minutes per side. Remove with wire skimmer.
Repeat as necessary.