Fried Pumpkin Recipes

FRIED PUMPKIN

Fried Pumpkin image

Use that extra pumpkin to make a rich and buttery side dish with a delicious crusty coating.

Provided by Janet Milburn

Yield 7

Number Of Ingredients 4

Ingredients

1 small sugar pumpkin
salt and pepper to taste
½ cup all-purpose flour
¼ cup butter

Steps:

Cut pumpkin in half, remove seeds, pith and outer skin. Cut into 2x3 inch pieces.
Place 1/2 of pumpkin (2 to 3 pounds) in large bowl and season with salt and pepper. Add flour and stir to evenly coat.
Melt butter in a large deep skillet over medium heat. Add pumpkin and cook, turning often until golden brown and tender.

Nutrition Facts : Calories 107.5 calories, Carbohydrate 11 g, Cholesterol 17.4 mg, Fat 6.7 g, Fiber 0.6 g, Protein 1.6 g, SaturatedFat 4.2 g, Sodium 47.5 mg, Sugar 0.9 g

PUMPKIN FLIP

Pumpkin Flip image

Provided by Geoffrey Zakarian

Categories beverage

Time 5m

Yield 1 drink

Number Of Ingredients 9

Ingredients

3/4 ounce egg white (about 1)
2 ounces bourbon
3/4 ounce maple syrup
1 bar spoon prepared caramel
1 bar spoon pumpkin puree (the canned stuff used for pumpkin pie)
Ground cinnamon, for garnish
Grated nutmeg, for garnish
Dash salt, for garnish
Orange zest, for garnish

Steps:

Place only the egg white in a shaker with no ice and shake vigorously. This is known as the "dry shake" method; it froths the egg white to give the cocktail more body and better foam. Next, add the bourbon, maple syrup, caramel and pumpkin and shake vigorously with ice.
Strain into a chilled coupe. Garnish with cinnamon, nutmeg, a dash of salt and orange zest.

FRIED PUMPKIN

Fried Pumpkin image

The original recipe called for calabaza pumpkin, whose flesh cooks to a golden-yellow color, to be cooked to tenderness in large pieces with the peel left on. For this version, the squash is peeled, cubed and sauteed with a little olive oil. Acorn squash may be substituted. The Washington Post, October 29, 2008 Adapted from a Yucatan recipe in Diana Kennedy's "The Essential Cuisines of Mexico (Clarkson Potter, 2000) Tested by Bonnie S. Benwick for The Washington Post. "MAKE AHEAD: The cooked vegetable mixture can be frozen (without the cheese) for 1 month. Serve spoonfuls of the vegetarian mixture on small, crisp tostadas with a sprinkling of cheese."

Provided by Busters friend

Categories Lunch/Snacks

Time 1h20m

Yield 5 cups

Number Of Ingredients 9

Ingredients

1/3 cup olive oil (do not use extra-virgin)
2 lbs calabaza squash, peeled, seeded and cut into 1/2-inch cubes (see headnote, may substitute acorn squash)
1 white onions, finely chopped or 1/2-3/4 cup chopped white onion
1 medium green bell pepper, stemmed, seeded and cut into 1/2- to 3/4-inch pieces
12 ounces vine-ripened tomatoes, coarsely chopped
2 teaspoons minced habanero peppers
sea salt
1 small tostadas, for serving
1/3 cup finely grated dry queso anejo or 1/3 cup romano cheese

Steps:

Heat the oil in a large, heavy-bottomed pot over medium heat. Add the cubed squash and toss to coat; cover and cook, stirring occasionally, for about 20 minutes; the pumpkin will still be slightly firm.
Add the onion, green bell pepper, tomatoes and minced habanero chili pepper to taste, stirring to combine. Add salt to taste and cook, stirring occasionally to make sure the mixture isn't sticking and is still a little juicy, for about 8 minutes; taste and adjust seasoning as needed. The onion and bell pepper will still have a slight crunch, and the mixture should be shiny.
Reduce the heat to low and cook for 15 minutes, adding oil as needed to keep the mixture moist. Remove from the heat and let sit for 20 to 30 minutes to allow the flavors to blend. Taste and adjust seasoning as needed.
When ready to serve, place spoonfuls of the mixture on small tostadas. Sprinkle with the cheese.

Nutrition Facts : Calories 153.6, Fat 14.6, SaturatedFat 2, Sodium 5.4, Carbohydrate 5.9, Fiber 1.6, Sugar 3.4, Protein 1.1

PUMPKIN FRY BREAD

Pumpkin Fry Bread image

A modern twist on a traditional favorite! Very easy to make, and very flavorful! Serve hot with butter or powdered sugar.

Provided by Isantee

Categories Bread Quick Bread Recipes Pumpkin Bread Recipes

Time 1h10m

Yield 20

Number Of Ingredients 10

Ingredients

4 cups fresh pumpkin, peeled and cubed
3 cups all-purpose flour
1 tablespoon baking soda
½ teaspoon salt
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 cup warm milk
¾ cup brown sugar
¼ teaspoon vanilla extract
3 cups lard or vegetable oil for frying

Steps:

Cover the pumpkin with water in a saucepan, bring to a boil, reduce heat to medium-low, and simmer until the pumpkin is tender, about 15 minutes. Drain the pumpkin, and mash to a smooth texture.
Stir the flour, baking soda, salt, cinnamon, and nutmeg together in a large bowl. In a separate bowl, mix together the mashed pumpkin, milk, brown sugar, and vanilla extract. Pour the wet ingredients in the flour mixture, and stir together to make a dough. Turn the dough out onto a floured surface, and knead a few times until thoroughly combined. Don't over knead the dough. Cover the dough and let it rest for 30 minutes to relax the gluten.
Heat the lard over medium heat in a large heavy skillet until it shimmers. Break off egg-sized pieces of the dough, pat them out flat into rough circles about 4 inches across and 1/4 inch thick, and fry, turning once, until the dough puffs up and begins to brown at the edges, 2 to 3 minutes per side. Push the fry bread into the oil to help it puff. Drain on paper towels, and serve hot.

Nutrition Facts : Calories 130.6 calories, Carbohydrate 21.8 g, Cholesterol 1 mg, Fat 3.8 g, Fiber 0.6 g, Protein 2.6 g, SaturatedFat 0.6 g, Sodium 241.5 mg, Sugar 6.2 g

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