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Pumpkin fried in batter in a frying pan

Pan-Fried Pumpkin in Batter

An original way to serve pumpkin — unbelievably good! Battered fried pumpkin is a taste of my childhood. My mom cooks it in butter and serves it with cherry preserves. Mmm, delicious! This dish, by the way, also shows up in Korean cuisine. That said, the recipe I want to share doesn't use a loaf of bread the way we usually do here. Today we're making pumpkin fritters (hobakjeon) for breakfast. One thing to keep in mind: the pumpkin you use for this morning treat should be a special one. Ideally a Japanese variety, which has an especially high starch content. When it's fully ripe, you truly can't cut it with a knife — I've heard people just split it with a hatchet or a sturdy cleaver. If memory serves, the name of that variety translates from Japanese as "stone rind."

Varvara

Recipe author

Composition / ingredients

Servings:

Pumpkin (young)

400

Wheat flour

Eggs

Vegetable oil

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 17 % 4 g

Fats 46 % 11 g

Carbohydrates 38 % 9 g

139 kcal

GI: 0 / 0 / 100

Cooking method

Cooking time: 30 min

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So, wash the pumpkin well. Peel it and cut it into small slices or wedges — and be sure to pat them dry. Now make the batter. You can use a ready-made mix or make your own however you like — even with a little sugar. Heat the skillet and pour in enough vegetable oil that the pumpkin slices are half-submerged. First dredge the cut pumpkin in flour, then dip it in the batter. Now it's time to fry the slices until golden on both sides. Lay the finished fritters on a plate — it's a good idea to line it with paper to soak up the excess oil. Oh, has the battered pumpkin cooled off a little? Time to eat. Enjoy!