Panko Fried Pumpkin
Fried pumpkin is an easy side dish you can make at home. It's like Japanese tempura but it's crispier and stays crispier for longer because it's coated with breadcrumbs.
Ingredients
- ½ small pumpkin (I'm using Kabocha pumpkin; peeled and seeds removed)
- 2 cups panko breadcrumbs
- 2 large eggs
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- oil for frying
Instructions
- Cut the pumpkin into ¼-inch thick slices. They need to be pretty thin so that they cook fast.
- In a shallow dish, whisk the eggs, flour, salt, and black pepper until smooth.
- In another shallow dish, add the breadcrumbs.
- Dip a pumpkin slice into the egg wash. Shake off the excess then transfer to the dish of breadcrumbs. Toss some breadcrumbs on top of the pumpkin then gently press to get the breadcrumbs on the other side to stick. Then, flip and press again. Finally, transfer to a baking sheet while you do the rest.
- Heat a nonstick pan over medium heat. Add ½ cup of oil and let it heat up until it starts to shimmer. Lay down 4-6 pumpkin slices and cook for 2-3 minutes on each side until golden brown. Transfer to a wire rack to drain excess oil. You can also transfer to a paper towel-lined plate, but a wire rack will allow air to circulate beneath them and keep them crispier for longer.