Save to Pinterest Crispy, golden pumpkin fries coated in a light tempura batter are a delicious treat whether served as a snack, appetizer, or side dish. These fries offer a satisfying crunch and savory flavor with each bite.
When I first tried making tempura pumpkin fries at home, I was amazed by how easy it was to get restaurant-quality results. They quickly became a favorite for both family gatherings and weeknight dinners.
Ingredients
- Pumpkin: 500 g (about 1 lb) pumpkin (kabocha or butternut), peeled, seeded, and cut into fries
- Tempura Batter: 120 g (1 cup) all-purpose flour
- Tempura Batter: 30 g (1/4 cup) cornstarch
- Tempura Batter: 1 large egg
- Tempura Batter: 180 ml (3/4 cup) ice-cold sparkling water
- Tempura Batter: 1/2 tsp salt
- For Frying: Vegetable oil, for deep frying
- To Serve: Sea salt, to taste
- Optional: dipping sauce (aioli, sweet chili, or soy-based sauce)
Instructions
- Heat Oil:
- Heat the vegetable oil in a deep fryer or large pot to 180°C (350°F).
- Mix Dry Ingredients:
- In a large bowl, whisk together the flour, cornstarch, and salt.
- Mix Wet Ingredients:
- In another bowl, lightly beat the egg, then gently mix in the ice-cold sparkling water.
- Combine Batter:
- Pour the wet mixture into the dry ingredients and stir very briefly; the batter should be lumpy. Do not overmix.
- Prepare Pumpkin:
- Pat the pumpkin fries dry with a paper towel.
- Batter Fries:
- Dip the pumpkin fries into the tempura batter, allowing excess to drip off.
- Fry:
- Fry the pumpkin fries in batches for 3–4 minutes, turning occasionally, until golden and crisp.
- Drain:
- Remove with a slotted spoon and drain on paper towels.
- Serve:
- Sprinkle with sea salt and serve hot with your favorite dipping sauce.
Save to Pinterest Sharing these fries has become a small tradition in my house. Everyone gathers eagerly around the table when the fresh batch comes out hot and golden.
Required Tools
You will need a deep fryer or large heavy-bottomed pot, mixing bowls, a whisk, slotted spoon or spider, and paper towels to create these tempura pumpkin fries.
Allergen Information
This recipe contains egg and wheat (gluten). Double-check your dipping sauce ingredients if you have additional allergen concerns.
Nutritional Information
Per serving: Calories 230, Total Fat 8 g, Carbohydrates 36 g, Protein 4 g.
Save to Pinterest Make these fries for your next get-together and enjoy the crisp texture while they're hot out of the oil. They're sure to impress!
Ask About This Recipe
- → What type of pumpkin works best?
Kabocha or butternut pumpkin is ideal; they're dense and hold their shape well when fried.
- → How do I make the tempura batter crisp?
Use ice-cold sparkling water and avoid overmixing; the batter should stay lumpy for a lighter crunch.
- → Can I substitute other vegetables?
Yes, try sweet potato or zucchini for a similar texture and flavor profile. Adjust frying time as needed.
- → What oil is suitable for frying?
Vegetable oil with a high smoke point, like canola or sunflower, ensures crisp fries without burning.
- → What dipping sauces pair well?
Aioli, sweet chili, or soy-based sauces complement the crunchy, savory pumpkin fries beautifully.
- → How do I keep the fries crunchy?
Drain on paper towels and serve immediately while hot for maximum crispness and texture.