This is one of autumn’s sweetest, most underrated heroes. It is basically thin pumpkin strips dipped in a light Parmesan-parsley batter. This recipe creates an addictive side or snack that is crisp on the outside, with just enough cheese and herb to keep you coming back for “one more.”
It’s perfect for casual dinners, picnics, or as a fun starter when you want something seasonal but simple.
What is Battered Pumpkin?
Battered pumpkin is part of the battered and fried vegetable tradition found in many cuisines, like tempura, pakora, or Mediterranean fritters. This is where a starchy vegetable is coated and fried to produce a contrast of textures.
Using pumpkin gives this version a naturally sweet interior that balances the savory Parmesan batter. Small in effort, big in comfort, it’s a great way to spotlight pumpkin beyond soups and pies.
Pro Tips for the Best Battered Pumpkin
- Use a firm, slightly sweet pumpkin or winter squash and avoid very watery or fibrous varieties.
- The batter should be thick enough to cling but loose enough to coat the pumpkin strips. So, add water a little at a time until you get the right consistency.
- Fry in batches so the oil temperature stays steady and the strips crisp instead of steaming.
- Drain fried strips on a wire rack rather than paper to keep them crisp on all sides
Frequently Asked Questions
What kind of pumpkin works best?
Small sugar pumpkins or butternut squash work best because they have a firm texture and sweet flavor. Large carving pumpkins tend to be watery and dull in flavor.
Can I bake these instead of frying?
Yes, toss the battered strips lightly in oil, arrange on a parchment-lined tray, and bake at 220°C (425°F) for about 20 minutes, turning once, until golden. They won’t be as deeply crisp as shallow-fried, but they’ll be lighter.
How do I make the batter gluten-free?
Swap the 30g of plain flour for a gluten-free flour blend or rice flour for extra crispness. You may need to adjust the water to reach the right consistency.
What dipping sauce pairs well?
A lemony garlic aioli, smoked paprika mayo, or a simple yoghurt-herb dip are excellent choices.
How to Store Battered Pumpkin
Store cooled battered pumpkin in the fridge for up to 2 days. Re-crisp in a hot oven or air-fryer for 5-8 minutes, and avoid microwaving because it will make them soggy.
Ingredients
How to Make Battered Pumpkin
Peel the pumpkin, remove seeds, and slice into strips.
Peel the pumpkin, remove seeds, and slice into strips.
In a bowl, combine flour, grated Parmesan, chopped parsley, salt, and water.
In a bowl, combine flour, grated Parmesan, chopped parsley, salt, and water.
Dip each pumpkin strip into the batter, letting excess drip off. Then heat oil in a pan and fry.
Dip each pumpkin strip into the batter, letting excess drip off. Then heat oil in a pan and fry.
When the stripes are crispy, flip and fry the other side. Arrange on a platter with your chosen dip and serve hot.
When the stripes are crispy, flip and fry the other side. Arrange on a platter with your chosen dip and serve hot.
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