Ingredients

• Pumpkin: 800 g, peeled and cut into bite-sized cubes
• Cornstarch: 2 tablespoons
• Flour: 1 tablespoon (all-purpose)
• Salt: ½ teaspoon
• Dried garlic: ½ teaspoon
• Paprika: 1 teaspoon
• Pepper mix: To taste (a mix of black, white, or red pepper)
• Vegetable oil: 2-3 tablespoons (for frying)

Instructions (Step-by-Step)

Step 1: Prepare the Pumpkin

1. Peel and cut the pumpkin: Start by peeling the pumpkin and removing the seeds. Cut it into bite-sized cubes, about 1-inch in size, for even cooking. Make sure the pieces are uniform so they cook evenly during frying.
2. Dry the pumpkin: Pat the pumpkin cubes dry with paper towels to remove excess moisture. This will help the coating stick better and ensure a crispier texture when frying.

Step 2: Season and Coat the Pumpkin

1. Mix the dry ingredients: In a large mixing bowl, combine 2 tablespoons of cornstarch, 1 tablespoon of flour, ½ teaspoon of salt, ½ teaspoon of dried garlic, 1 teaspoon of paprika, and a mix of peppers to taste. Stir well until all the dry ingredients are evenly combined.
2. Coat the pumpkin: Add the dried pumpkin cubes to the bowl with the seasoning mixture. Toss the pumpkin pieces gently, making sure each cube is evenly coated with the flour and spice mixture. The cornstarch and flour will help form a crispy exterior when frying.

Step 3: Fry the Pumpkin

1. Heat the oil: Heat 2-3 tablespoons of vegetable oil in a large frying pan over medium heat. The oil should be hot but not smoking. You can test if the oil is ready by dropping a small piece of pumpkin into the oil—if it sizzles, the oil is ready for frying.
2. Fry the pumpkin cubes: Carefully add the coated pumpkin cubes to the hot oil in a single layer. Do not overcrowd the pan, as this will lower the oil temperature and prevent the pumpkin from crisping up properly. You may need to fry the pumpkin in batches depending on the size of your pan.
3. Cook until golden: Fry the pumpkin cubes for about 3-4 minutes on each side, or until they are golden brown and crispy. Use tongs or a spatula to turn the pumpkin pieces so they cook evenly on all sides.
4. Drain excess oil: Once the pumpkin cubes are golden and crispy, transfer them to a plate lined with paper towels to drain any excess oil.

Step 4: Serve

1. Plate the pumpkin bites: Arrange the crispy pumpkin bites on a serving platter. You can sprinkle a little extra salt or pepper on top if needed.
2. Serve hot: These pumpkin bites are best served immediately while they’re still hot and crispy. They make a great snack on their own, or you can serve them with a dipping sauce like a garlic yogurt dip, spicy mayo, or even ketchup.

Cooking Tips

• Use firm pumpkin: Choose a firm, fresh pumpkin for this recipe. Softer varieties may become too mushy when cooked, making it difficult to achieve a crispy texture.
• Don’t skip drying the pumpkin: Removing excess moisture from the pumpkin before coating it is crucial. Moisture can prevent the coating from adhering properly and may cause the pumpkin to steam instead of crisp up.
• Adjust the spices: Feel free to adjust the spices to your liking. You can add more paprika for extra smokiness, or sprinkle in some cayenne pepper for heat. Fresh herbs like rosemary or thyme can also be added for a more aromatic flavor.
• Frying in batches: If you have a lot of pumpkin cubes, fry them in batches. Overcrowding the pan can lead to soggy, undercooked pumpkin, as the oil temperature drops too quickly when the pan is too full.

Nutritional Facts (Per Serving, Based on 4 Servings)

• Calories: 180 kcal
• Protein: 3 g
• Carbohydrates: 35 g
• Fat: 6 g
• Saturated Fat: 1 g
• Fiber: 5 g
• Sugar: 6 g
• Sodium: 400 mg
• Potassium: 400 mg
• Vitamin A: 300% DV
• Vitamin C: 30% DV
• Calcium: 4% DV
• Iron: 6% DV

Frequently Asked Questions (FAQs)

1. Can I bake the pumpkin instead of frying it?
   • Yes, you can bake the pumpkin bites for a healthier option. Preheat your oven to 200°C (400°F), place the coated pumpkin cubes on a baking sheet lined with parchment paper, and bake for 25-30 minutes, flipping halfway through until they are crispy and golden.
2. Can I use sweet potatoes instead of pumpkin?
   • Absolutely! This recipe works well with sweet potatoes, which have a similar texture and sweetness to pumpkin. Just follow the same steps for preparation and frying.
3. What dipping sauces go well with this recipe?
   • A garlic yogurt dip, spicy mayo, or even a sweet chili sauce would pair beautifully with these spiced pumpkin bites. You can also try a tahini-based sauce for a different flavor profile.
4. Can I make this recipe ahead of time?
   • These pumpkin bites are best served fresh, as they are crispy right after frying. However, you can prepare the pumpkin and coat it in the flour mixture in advance, then fry it just before serving.
5. How can I make the bites extra crispy?
   • To ensure extra crispiness, make sure the oil is hot enough before frying, and don’t overcrowd the pan. Adding a little more cornstarch can also help create a crispier coating.

Conclusion

These Spiced Pumpkin Bites are a delicious way to enjoy pumpkin in a savory, crispy form. The combination of cornstarch, flour, and spices creates a crunchy coating that pairs perfectly with the tender, slightly sweet pumpkin inside. Whether you fry or bake them, these pumpkin bites are a versatile snack or side dish that can be enjoyed with a variety of dipping sauces.

This easy-to-follow recipe brings out the best of pumpkin’s natural flavor while adding layers of savory seasoning, making it an irresistible option for fall gatherings, casual dinners, or simply when you want something warm and flavorful. With its simple ingredients and quick cooking time, this recipe is sure to become a go-to favorite!