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Whether grilled, pickled or steamed: pumpkin always tastes delicious. Have you ever fried it? Here are two delicious recipe ideas for it.Pumpkin fries
Originally located in Belgium, they have become an integral part of any snack stand today: French fries. The deep-fried, elongated chopsticks are popular with young and old, and not just because you can eat them while you are out and about, but because they taste great.
If you also like french fries, you shouldn't make them out of potatoes, but out of a pumpkin. As you surely know, a pumpkin can be prepared very differently. Among other things, you can steam it, grill it, put it in, prepare it as soup, etc. Deep-frying is rather rare and therefore it is a very special culinary delight. Just try these two recipes and convince yourself of the delicious taste.
Recipe No. 1 - pumpkin fries
If you like french fries made from potatoes, you will love fries made from a pumpkin.
- a pumpkin (preferably a floury pumpkin variety)
- 150 ml cream
- 100 g wheat flour
- 1/2 teaspoon of salt
- 1 clove of garlic
- Olive oil for deep frying
First you have to hollow out the pumpkin, peel it and then cut it into chopsticks as you know it from french fries.
In a bowl, mix the flour with the salt and a pinch of pepper. Then turn the pumpkin sticks in the cream and then in the flour. The vegetables must be completely covered with the flour.
Now deep-fry the pumpkin in several portions and let it drain well on kitchen paper. Just before serving, you should then put the shredded clove of garlic and the chives over the pumpkin.
Recipe No. 2 - Asian Fried Pumpkin
If you love it a little more exotic, you will certainly enjoy the following, Asian-inspired version.
➤ Ingredients:Pumpkin in batter
- a pumpkin
- Oil for frying and frying
- 1 clove of garlic
- some fresh ginger
- 1 tablespoon of sugar
- 150 ml coconut milk
- 1 egg
- 75 g wheat flour
- 125 ml milk
- 1 teaspoon of rapeseed oil
First, you need to hollow out, peel and cut the pumpkin into wedges. You need a total of 300 g of pulp. Then cut the clove of garlic into small pieces, peel the ginger and also finely dice it.
Then heat up a little oil and briefly sauté the garlic in it. Then add the pumpkin. After about 60 seconds, you need to sprinkle the sugar over it so that the pumpkin can be nicely caramelized.
Now the vegetables with the ginger, some turmeric, curry, a pinch of salt and coconut milk get the right aroma. Let it cook briefly (the pumpkin should still be bite-proof). Then pour the pumpkin over a sieve and collect the liquid in a container.
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 whites.
After the frying oil has reached the right temperature, turn the pumpkin in the batter and fry it in smaller portions. Then drain well on kitchen paper and enjoy. You can also use the coconut milk sauce as a marinade.