Autumn Delicacy: Crispy and Golden Old Pumpkin Fritters Recipe
The Ultimate Autumn Snack: Making Old Pumpkin Fritters
As autumn arrives, bring the best of the season to your table with delicious old pumpkin porridge, rice cakes, and these incredible old pumpkin fritters! Harvested from your garden, old pumpkin offers a delightful sweetness and tender texture, making it perfect for various dishes. It’s a fantastic substitute for zucchini in braised fish stews, adding a richer flavor. However, old pumpkins can be quite large and have tough, thick skins, making them a bit challenging to prepare. Often, preparing a whole pumpkin yields more than one meal, leading to a succession of pumpkin dishes. In such cases, the first dish to come to mind is undoubtedly these golden and crispy old pumpkin fritters. This recipe will guide you through preparing and enjoying this wonderful autumn ingredient with ease.
Fritter Ingredients- 1/2 old pumpkin
- Pinch of salt
- 1/2 cup frying powder (tempura flour)
- 1/2 cup cold water
- Generous amount of cooking oil
Cooking Instructions
Step 1
First, select your old pumpkin. Choosing one that isn’t excessively large will make preparation easier. Rinse the exterior thoroughly under running water. The white powdery substance on the skin is natural and not pesticide, so feel free to proceed.
Step 2
Old pumpkins can be tough and large, making it difficult to cut through the stem. Instead of cutting the stem directly, carefully cut around it to divide the pumpkin into manageable sections for easier handling in subsequent steps.
Step 3
Turn the pumpkin pieces cut-side down and use a spoon to scoop out all the seeds and stringy pulp. Once the seeds are removed, cut the pumpkin into 5-6 wedges. This shape will make peeling the skin much more convenient.
Step 4
Now, it’s time to peel the skin. Hold your knife at a slight angle and carefully peel the skin away from the flesh. The skin of an old pumpkin is thick and hard, so proceed slowly and with caution to avoid any accidents.
Step 5
With the skin removed, prepare the pumpkin for slicing. Use a mandoline slicer to create thin slices. Slicing them thinly will ensure they cook through evenly and result in a more tender fritter.
Step 6
Next, use a knife to julienne the thin slices into fine shreds. Aim for thin and consistent shreds; this is crucial for preventing the fritters from burning and ensuring they cook evenly, achieving that desirable crispiness.
Step 7
Place the shredded old pumpkin (from 1/2 pumpkin) into a large bowl. Sprinkle a pinch of salt over it to draw out some moisture and add a touch of seasoning. Let it sit for about 5 minutes to allow the salt to work its magic.
Step 8
While the pumpkin is lightly salting, prepare your batter. Measure out 1/2 cup of frying powder (tempura flour) and 1/2 cup of cold water. Using cold water is key to achieving a crispier coating.
Step 9
Add the frying powder and cold water to the bowl with the shredded pumpkin. Gently mix with your hands until a batter forms. The goal is to coat the pumpkin shreds so they just stick together. Avoid adding too much frying powder, as it can overpower the natural pumpkin flavor.
Step 10
Heat a frying pan over medium heat and add a generous amount of cooking oil. Once the oil is hot, carefully spread a thin layer of the pumpkin batter onto the pan. Don’t make the layer too thick, or it will be difficult to cook the pumpkin through.
Step 11
Fry on both sides until golden brown and crispy. Cooking over medium heat allows the fritters to cook evenly without burning. Your delicious old pumpkin fritters are ready to enjoy!
