Crunchy Tempura Pumpkin Fries (Print Version)

Golden, crispy pumpkin fries in tempura batter—delicious appetizer or snack, perfect with your favorite sauce.

# What You'll Need:

→ Pumpkin

01 - 1 pound pumpkin (kabocha or butternut), peeled, seeded, and sliced into fry-shaped pieces

→ Tempura Batter

02 - 1 cup all-purpose flour
03 - 1/4 cup cornstarch
04 - 1 large egg
05 - 3/4 cup ice-cold sparkling water
06 - 1/2 teaspoon salt

→ For Frying

07 - Vegetable oil, sufficient for deep frying

→ To Serve

08 - Sea salt, as needed
09 - Dipping sauce of choice (such as aioli, sweet chili sauce, or soy-based sauce), optional

# Steps to Follow:

01 - Pour vegetable oil into a deep fryer or large heavy-bottomed pot and heat to 350°F (180°C).
02 - Add the all-purpose flour, cornstarch, and salt to a mixing bowl and whisk to combine.
03 - In a separate bowl, gently beat the egg and blend in ice-cold sparkling water.
04 - Pour the wet mixture into the bowl with dry ingredients and stir briefly to form a lumpy batter; do not overmix.
05 - Pat the pumpkin fries dry thoroughly with paper towels to prevent excess moisture.
06 - Coat the pumpkin pieces in the tempura batter, ensuring excess drips off.
07 - Working in batches, fry the battered pumpkin for 3 to 4 minutes, turning as needed, until golden and crisp.
08 - Remove the fries with a slotted spoon and transfer to paper towels to drain; immediately sprinkle with sea salt.
09 - Serve hot with your preferred dipping sauce for optimal texture.

# Additional Tips::

01 -
  • Uses simple pantry staples for both batter and frying
  • Ready in about 40 minutes from start to finish
  • Makes vegetables fun for adults and kids alike
  • Vegetarian and easily adaptable for different veggies
02 -
  • Tempura does not stay crispy when reheated so enjoy right after frying
  • Pumpkin is packed with vitamin A and fiber
  • This recipe can be doubled for parties
03 -
  • Always keep the batter ice cold for maximum crispiness I learned to put the bowl over another bowl of ice if my kitchen is warm
  • Do not overmix the batter Lumps mean air pockets that help with crunch
  • Fry in small batches and keep the oil at temperature for that textbook tempura finish

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