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My neighbor was cleaning out her root cellar yesterday and gave me two sugar pumpkins. They were still in good shape. So, I did some experimenting with one of them today.
They're induction friendly because pumpkin is on the other veggie list.
Pumpkin Chips
Fresh pumpkin
Peanut oil
salt
Peel the pumpkin. Slice into wedges. Use either a mandolin to slice the pumpkin wedges into very thin slices. Or if you have a very sharp knife and very good knife skills, go for it.
In a large pot, pour about 2 inches of peanut oil. Heat it on low. Add a few test slices. Cook the slices gently, until they become very soft and almost translucent. Then turn up the heat, and allow to fry until crisp. Pull out of the oil and put on absorbent toweling to remove the excess oil. Salt and season as you want.
Store them when they are fully cooled in an airtight container.
Do the test chips because depending on your stove or fryer you might have different results and you don't want to burn a larege handful on the first go.
Pumpkin Fries
Fresh pumpkin, peeled and cut into wedges.
Peanut oil
salt
Cut the wedges into 1/4-1/2 inch slices on the bias (diagonally). Cut these slices into 1/4 - 1/2 inch pieces too. You want them pretty uniform in thickness to ensure proper cooking.
Into a large pot, pour 1 1/2 inches of peanut oil. Heat over medium heat. Cook the pumpkin fries in batches, until soft and tender all the way through. You don't want them to brown. Remove and continue cooking in batches.
Turn up the heat to medium high. In batches, put the pre-cooked pumpkin fries. Cook until they turn a golden brown. Remove and drain on paper toweling.
Salt and season as you want.
hese get about as crispy as sweet potato fries (if you've ever had those) and taste like them too.
They're induction friendly because pumpkin is on the other veggie list.
Pumpkin Chips
Fresh pumpkin
Peanut oil
salt
Peel the pumpkin. Slice into wedges. Use either a mandolin to slice the pumpkin wedges into very thin slices. Or if you have a very sharp knife and very good knife skills, go for it.
In a large pot, pour about 2 inches of peanut oil. Heat it on low. Add a few test slices. Cook the slices gently, until they become very soft and almost translucent. Then turn up the heat, and allow to fry until crisp. Pull out of the oil and put on absorbent toweling to remove the excess oil. Salt and season as you want.
Store them when they are fully cooled in an airtight container.
Do the test chips because depending on your stove or fryer you might have different results and you don't want to burn a larege handful on the first go.
Pumpkin Fries
Fresh pumpkin, peeled and cut into wedges.
Peanut oil
salt
Cut the wedges into 1/4-1/2 inch slices on the bias (diagonally). Cut these slices into 1/4 - 1/2 inch pieces too. You want them pretty uniform in thickness to ensure proper cooking.
Into a large pot, pour 1 1/2 inches of peanut oil. Heat over medium heat. Cook the pumpkin fries in batches, until soft and tender all the way through. You don't want them to brown. Remove and continue cooking in batches.
Turn up the heat to medium high. In batches, put the pre-cooked pumpkin fries. Cook until they turn a golden brown. Remove and drain on paper toweling.
Salt and season as you want.
hese get about as crispy as sweet potato fries (if you've ever had those) and taste like them too.
I'm gonna win this battle!
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