Save Crispy, golden pumpkin fries coated in a light tempura batter—perfect as a snack, appetizer, or side dish.
The first time I made these tempura pumpkin fries, my friends could not believe how crispy and delicious homemade tempura could be. They have since become a must-have at our family gatherings, and we love experimenting with different dipping sauces!
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, 30 g (1/4 cup) cornstarch, 1 large egg, 180 ml (3/4 cup) ice-cold sparkling water, 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.
- Prepare Wet Ingredients:
- In another bowl, lightly beat the egg, then gently mix in the ice-cold sparkling water.
- Make Batter:
- Pour the wet mixture into the dry ingredients and stir very briefly. The batter should be lumpy—do not overmix.
- Prep Pumpkin:
- Pat the pumpkin fries dry with a paper towel.
- Coat Fries:
- Dip the pumpkin fries into the tempura batter, allowing excess to drip off.
- Fry Fries:
- 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 Sharing these pumpkin fries with my kids is always a treat. They help with dipping and watching the fries puff up in the oil brings laughter to the kitchen!
Required Tools
Deep fryer or large heavy-bottomed pot, mixing bowls, whisk, slotted spoon or spider, paper towels
Allergen Information
Contains egg and wheat (gluten). Double-check dipping sauce ingredients for additional allergens.
Nutritional Information
Calories: 230, Total Fat: 8 g, Carbohydrates: 36 g, Protein: 4 g (per serving)
Save Finish these fries with a sprinkle of salt and dive in while they are still piping hot. The crunch really makes them irresistible!
Recipe Questions
- → What type of pumpkin works best?
Kabocha and butternut pumpkin varieties are ideal—both have firm texture and mild sweetness for crisp fries.
- → How do I achieve extra crispy fries?
Dusting pumpkin strips with a little cornstarch before dipping in tempura batter boosts crunch and prevents sogginess.
- → Can I substitute other vegetables?
Yes! Sweet potato or zucchini also work well with tempura batter and frying method for tasty alternatives.
- → What oil should I use for frying?
Choose a neutral oil with high smoke point—vegetable, canola, or sunflower oils are great options for deep frying.
- → How do I prevent soggy fries?
Fry in small batches and drain immediately on paper towels. Serve right away for maximum crunch and flavor.
- → Are there suitable dipping sauces?
Aioli, sweet chili, and soy-based sauces pair extremely well and complement the crunchy, mild pumpkin flavor.