Crispy Golden Pumpkin Fritters (Pan-Fried)
Making Crispy Pumpkin Pancakes with Less Oil, Like Fritters
Cut the pumpkin into shapes and coat them in a golden ratio batter made with tempura flour. Pan-fry with just a little more oil than typical pancakes, and you’ll have delicious pumpkin fritters that are crispy on the outside and sweet on the inside! Perfect for kids’ snacks or as a side with makgeolli.
Main Ingredients
- Half a pumpkin (approx. 440g)
- 5-6 Tbsp cooking oil
- 3 Tbsp tempura flour
Batter
- 1 cup pancake mix (approx. 80g)
- 120ml cold water
- 2 pinches salt
- 2 ice cubes
- A little dried parsley
Dipping Sauce (Soy-Vinegar)
- 2 Tbsp soy sauce
- 1 Tbsp vinegar
- 0.5 Tbsp chili powder
- 1 cup pancake mix (approx. 80g)
- 120ml cold water
- 2 pinches salt
- 2 ice cubes
- A little dried parsley
Dipping Sauce (Soy-Vinegar)
- 2 Tbsp soy sauce
- 1 Tbsp vinegar
- 0.5 Tbsp chili powder
Cooking Instructions
Step 1
First, thoroughly wash the pumpkin, including the skin. Place it on a plate with the stem facing down and microwave for 3 minutes. This will slightly soften the pumpkin, making it much easier to slice.
Step 2
Carefully cut the slightly softened pumpkin in half and use a spoon to scoop out all the seeds and stringy bits from the center. It’s best to clean this part thoroughly.
Step 3
Slice the prepared pumpkin into uniform pieces, about 0.3cm thick. Slicing them thinly will ensure they cook quickly and achieve a crispy texture.
Step 4
In a bowl, combine 1 cup (about 80g) of pancake mix with 120ml of cold water. Mix well until there are no lumps and the batter is smooth. Using cold water helps make the finished fritters extra crispy.
Step 5
The batter should have a consistency that flows smoothly when lifted, not too thick or too thin. Ensure there are no dry flour spots.
Step 6
To the well-mixed batter, add 2 pinches of salt, 2 ice cubes for crispiness, and a sprinkle of dried parsley for a hint of flavor. Give it a final stir, and your delicious batter is ready.
Step 7
Place the sliced pumpkin into a resealable plastic bag. Add 3 tablespoons of tempura flour. Seal the bag, puffing some air into it, and shake gently to evenly coat each piece of pumpkin with the flour. This completes the preparation.
Step 8
Heat 5-6 tablespoons of cooking oil in a pan over medium heat. To test the oil temperature, dip the tip of a wooden chopstick into the oil. If small bubbles immediately form and rise (‘bubbly-bubbly’), the oil is ready. Be careful not to overheat, as this can cause the fritters to burn.
Step 9
Dip the tempura-flour-coated pumpkin slices into the batter, coating both sides lightly, then carefully place them into the hot oil. Once one side is golden brown, flip and cook the other side until golden brown.
Step 10
It’s best to flip the pumpkin slices when the batter on the top surface looks dry and set. This technique helps them absorb less oil and become wonderfully crisp. Avoid flipping too often, as this can lead to greasy results.
Step 11
Once both sides of the pumpkin are nicely golden brown, transfer them to a paper towel-lined plate to drain any excess oil. This step further enhances their crispiness.
Step 12
If you have any leftover batter, try making some dried shredded squid (jinmichae) pancakes as well. They offer a different but equally delightful flavor profile compared to the pumpkin fritters.
Step 13
Look at these perfectly golden brown pumpkin fritters! The satisfying crispy sound they make is almost impossible to convey through a picture. Just imagining it will make your mouth water!
Step 14
Surprisingly, the jinmichae pancakes made with the leftover batter turned out incredibly delicious, so much so that I couldn’t help but laugh in disbelief. It was an unexpectedly amazing combination!
Step 15
These are fantastic when dipped into the homemade sweet and tangy soy-vinegar sauce. They also make a great accompaniment to tteokbokki for a delightful snack combination.
Step 16
Enjoy these sweet and crispy pumpkin fritters! I hope you all have a delicious time making and eating them, and that you have a warm and happy week ahead! 😀
