Save to Pinterest Crispy tempura pumpkin fries have become my go-to treat when I want something that tastes indulgent but still celebrates the earthy sweetness of pumpkin. Inspired by Japanese tempura, this recipe delivers ultra-light and crunchy fries that pair just as well with fancy dipping sauces as they do with a simple sprinkle of sea salt.
The first time I tried tempura pumpkin it totally surprised me—now it is a regular hit at gatherings and family weekends. The tempura batter stays airy and crisp while the pumpkin inside turns soft and naturally sweet.
Ingredients
- Pumpkin: Look for kabocha or butternut pumpkin for their sweet flavor and firm texture that holds up when fried Choose one that feels heavy for its size and has deep-colored flesh
- All-purpose flour: Forms the backbone of the tempura batter Opt for unbleached flour for best flavor
- Cornstarch: Lightens the batter and ensures a crispier finish Fresh cornstarch will give you the best results
- Large egg: Adds structure and lightness Use fresh eggs for a fluffier batter
- Ice-cold sparkling water: Creates a light bubbly batter that fries up crisp Always use freshly opened sparkling water for maximum bubbles
- Salt: Balances all the flavors and brings out the pumpkin’s natural sweetness
- Vegetable oil: Choose a neutral oil with a high smoke point like sunflower or canola
- Sea salt: Finishes the fries with a pop of flavor
- Dipping sauce: Try aioli for creaminess or a tangy sweet chili or classic soy-based sauce
Instructions
- Prep the Pumpkin:
- Remove the skin and seeds from pumpkin then cut into thick matchsticks about the size of steak fries Pat very dry with a paper towel This avoids soggy fries later
- Make the Tempura Batter:
- In a bowl combine the flour cornstarch and salt In another bowl beat the egg then whisk together with ice-cold sparkling water Just before frying pour the wet mix into dry Stir only a few times until there are still plenty of lumps Slight lumps are key for a light batter
- Heat the Oil:
- Fill a large heavy pot or deep fryer with enough oil to fully submerge the fries Slowly heat to 180 degrees Celsius or 350 degrees Fahrenheit A thermometer really helps keep the oil at the right temp
- Coat the Pumpkin:
- Optional but extra delicious Dust the dry pumpkin fries in a light coating of cornstarch then dip each fry into batter Shake off any extra batter to ensure a thin even coat
- Fry in Batches:
- Drop battered pumpkin fries gently into the hot oil Work in small batches to avoid crowding Fry each batch for about three to four minutes turning them as needed Fries should be deep golden and crisp when ready
- Drain and Season:
- Transfer fried pumpkin to a paper towel-lined plate right away Sprinkle with sea salt while still hot so it sticks best
- Serve:
- Arrange the pumpkin fries on a platter and serve with dipping sauces Serve immediately for maximum crunch
Save to Pinterest My favorite kind of pumpkin is kabocha for its deep flavor and ability to crisp up beautifully With friends visiting from Japan they showed me the little trick of using sparkling water in the batter and now I never make tempura without it
Storage Tips
Store any unused raw pumpkin cut and wrapped in the fridge for up to three days Once fried tempura pumpkin fries do not keep their crunch well so only make what you plan to eat If you have leftovers reheat quickly in a very hot oven but know they will soften
Ingredient Substitutions
You can use sweet potato or zucchini for a twist Each will fry a little differently but both are fantastic with this tempura batter Spelt flour or a gluten free flour blend works if you need to avoid wheat Rice flour also makes a wonderful extra light batter
Serving Suggestions
Serve as a fun starter or side for ramen and udon or offer the fries as party snacks with an array of dipping sauces A citrusy ponzu dip or vegan mayo with a splash of sriracha are popular at my table
Cultural Context
Tempura arrived in Japan from Portugal centuries ago and soon became a beloved technique Using seasonal vegetables like pumpkin or sweet potato honors that tradition of combining local produce with a crisp fragile coating
Seasonal Adaptations
Add chili flakes to the batter for a spicy kick in autumn Try with slices of delicata squash when it is in season In summer use zucchini or eggplant for a lighter variation
Success Stories
At my last fall potluck I made a double batch of these and they disappeared before I could snap a picture My cousin who claims not to like pumpkin asked for the recipe
Freezer Meal Conversion
Prep the pumpkin and freeze the cut fries raw Lay out on a tray to freeze then bag up When ready to fry drop frozen fries right into the batter Let any ice crystals melt off before coating Batter them directly from frozen and fry as usual
Save to Pinterest Serve these hot with your choice of dips for the best crunch and flavor. They are a crowd-pleaser for any season.
Common Recipe Questions
- → How do I get extra crunchy fries?
Dust pumpkin pieces lightly with cornstarch before dipping in tempura batter for added crunch.
- → Which pumpkin variety works best?
Kabocha or butternut pumpkins are ideal because of their firm texture and subtle sweetness.
- → Can I prepare this in advance?
It's best served immediately, but you can prep pumpkin and batter ahead, storing separately until frying.
- → What dipping sauces pair well?
Aioli, sweet chili, or soy-based sauces complement the crispy fries beautifully. Serve your favorite for variety.
- → Are there alternative vegetables to use?
Sweet potato or zucchini also fry well with tempura batter and offer tasty variations.
- → Is this suitable for vegetarians?
Yes, the dish is vegetarian-friendly, but check dipping sauces for additional ingredients if necessary.