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Fast and Easy Pumpkin Fries Recipe

Pumpkin: Skip the Pies For Fries

Everyone's tried a pumpkin pie at Thanksgiving — but pumpkins are useful for so much more than just pie. This year, my family will free up the oven by deep-frying the bird — and since the oil will be hot, why not try something new and cook up some pumpkin fries?

I served my first few batches of pumpkin fries with a spicy aioli, but a cranberry dipping sauce would be a great alternative as well. If you're in the mood for something sweet, sprinkle the last batch with cinnamon and sugar. These fries are easy to prep and fry just before the big feast, especially with the fryer already hot. If you're ready to give up the pie and start with a fry, then keep reading for the recipe.

Pumpkin Fries

Pumpkin Fries

Pumpkin Fries Recipe

Ingredients

Pumpkin Fries
1/2 medium pumpkin, sugar or baking variety
1 cup corn starch
Canola oil, to fill pot 3 inches
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Spicy Aioli *
1/2 cups mayonnaise
1/8 cup fresh lemon juice
3 large garlic cloves, minced
1 to 2 teaspoons chili powder, to taste

Directions

  1. Peel pumpkin and remove seeds and stringy flesh. Cut remainder into thick sticks.
  2. Toss pumpkin in corn starch; discard remaining starch that doesn't stick.
  3. Fill a large, heavy-bottomed pot with 3 inches of oil; heat over medium-high heat. To test the oil for readiness, put one fry in the oil. When it browns quickly, and the oil bubbles vigorously, about when the oil reaches 350 degrees, it is ready. Fry pumpkin until golden brown, 3 to 5 minutes.
  4. Remove from oil with a slotted spoon; place on paper towels to absorb remaining grease. Sprinkle with salt and pepper.
  5. For the aioli,* mix all of the ingredients together until well mixed.

Serves 4.

*For sweet pumpkin fries, skip the aioli all together and sprinkle with 1/2 cup sugar or brown sugar and 1 tablespoon cinnamon.


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Have a delicious dish or favorite things to fry up for Thanksgiving? Be sure to share it with the YumSugar Community. We might even feature your recipe.

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jewelsphraner jewelsphraner 4 years
I made these last night. (See: http://jewelskitchen.tumblr.com/post/11354069269/quinoa-and-black-bean-burgers-on-toasted-wheat-buns) They were so delicious, but cutting the pumpkin was a pain!
HPasto HPasto 4 years
Loved this recipe and it worked great. Only question I have is how best to peel the pumpkin. I used an electric knife but it was actually quite time consuming.
Giasbash6260 Giasbash6260 5 years
I MAKE these with Butternut Squash - Sliced butternut squash & evoo spray & cinnamon = delicious!
lauren lauren 5 years
Hey anonymous, sorry yours didn't turn out! Usually when frying anything, if it ends up soggy it means the oil wasn't hot enough and whatever is cooked in oil just absorbs it rather than frying it! I would suggest investing in an inexpensive candy thermometer to make sure you keep the temperature up! Sorry this didn't work out for you!
Food Food 5 years
I love this idea! Can't believe I've never come across it before.
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