Sweet Pumpkin French Fries
Pumpkin is rich in dietary fiber, and in China, pumpkin is a common ingredient, chefs cook it into a dish, a soup, and dessert chefs make it into a dessert. Although I'm not a professional dessert chef, I'm going to use pumpkin to make a "dessert" today. Well, it's really sweet, but I use the Chinese cooking process to make it. It's more like a snack. Hope you will like it. We use sugar to soften the pumpkin. If you do not like it too sweet, you can rinse the pumpkin after marinating to remove the excess sugar. We will heat the oil, then remove it from the wok to a heat proof container. Before you begin, make sure you have a container handy that is sufficiently large enough to hold the hot oil. The heated oil is added back to the wok in small amounts during the cooking process.
Equipment
- 1 wok cast iron or carbon steel
- 1 heat safe container for hot oil
Ingredients
- 500 g pumpkin
- 40 g sugar, white (granulated)
- 30 g cornstarch
- Cooking oil
Instructions
- Peel the pumpkin and remove the pulp and seeds.
- Divide the pumpkin into large chunks.
- Cut the pumpkin into strips, like french fries.
- Add the white sugar to the pumpkin, stir well to mix, and let it marinate for 20 to 30 minutes.
- Drain the pumpkin, then add the cornstarch and stir well to coat evenly.
- Put enough oil in the wok to cover the pumpkin strips. Heat it to 150°-180° C (300°-355° F). Pour the heated oil into a heatproof container and set it aside.
- Set the flame to medium-low. Add 80ml of the heated oil to the wok and spread the pumpkin evenly in the pan. Turn the pan and brown the edges of the pumpkin to set the coating.
- Then add more of the hot oil in small amounts until the oil submerges the pumpkin. Increase the flame to medium and fry the pumpkin until it is crispy on the surface.
- Remove the fried pumpkin from the oil and serve.
Notes
- Don't cut the pumpkin too thick or too fine.
- Marinating pumpkin with white sugar will make the pumpkin soft, and if you want it to soften faster, you can keep rubbing it with your hands. This can speed up its marinating.
- When you are deep-frying, be careful not to let the pumpkin stick to the bottom of the pan and use a slotted spoon to push it slightly after the pumpkin is set to heat it evenly.
- When the pumpkin is cooked, it suspends or floats in hot oil.
- If you don't like it too sweet, you can cut down on some sugar a little or wash the pumpkin after marinating and drain it.
Nutrition
Calories: 100kcalCarbohydrates: 25gProtein: 1gFat: 0.2gSaturated Fat: 0.1gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.01gSodium: 2mgPotassium: 425mgFiber: 1gSugar: 13gVitamin A: 10641IUVitamin C: 11mgCalcium: 27mgIron: 1mg
Tried this recipe?Let us know how it was!