Korean · Lunch
Crispy Fried Pumpkin Slices
Thin pumpkin slices are dusted in seasoned cornstarch and shallow-fried until the edges turn deep golden and crisp while the inside softens to a sweet, tender bite. A soy-vinegar dipping sauce with scallion and sesame cuts the pumpkin's sweetness. Served hot as a Korean-style side dish.
$3
10 minsPrep
10 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
296Calories
3.1gProtein
18.1gFat
31.4gCarbs
5.9gSugar
2.7gFiber
1090mgSodium
0mgChol
2.1gSat Fat
540mgPotassium
45mgCalcium
1.4mgIron
0mcgVitamin B12
10mgVitamin C
vegan
vegetarian
gluten-free
low-calorie
herb-salt
hidden-gems
quick-lunch
vegan
gluten-free
low-calorie
Instructions
1
Prep
Peel and slice the pumpkin into 1/4-inch half-moons, then pat dry with a paper towel so the coating adheres evenly.
2
Dredge
Season the slices with salt, then coat evenly in cornstarch on both sides, shaking off excess.
3
Fry
Heat vegetable oil in a nonstick skillet over medium heat for 1 minute until it shimmers. Lay pumpkin slices in a single layer and fry for 3 to 4 minutes per side until edges are deep golden and a fork slides through easily.
4
Whisk
While frying, combine soy sauce, rice vinegar, sesame oil, sliced scallion, sesame seeds, and black pepper in a small bowl.
5
Drain
Lift fried slices onto a paper-towel-lined plate for 1 minute to blot excess oil while hot and crisp.
6
Plate
Arrange pumpkin slices on a plate with the dipping sauce alongside in a small bowl.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g360g pumpkin
- 60g60g cornstarch
- 0.5g0.5g salt
- 60ml60ml vegetable oil, for shallow-frying
- 30ml30ml soy sauce
- 10ml10ml rice vinegar
- 10ml10ml sesame oil
- 22 scallion
- 0.5g0.5g sesame seeds
- 2 pinch2 pinch black pepper
