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Fried Pumpkin

Fried Pumpkin

Janet Milburn

Use that extra pumpkin to make a rich and buttery side dish with a delicious crusty coating.

Ingredients {{adjustedServings}} servings

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Original recipe yields 7 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 107 kcal
  • 5%
  • Fat:
  • 6.7 g
  • 10%
  • Carbs:
  • 11g
  • 4%
  • Protein:
  • 1.6 g
  • 3%
  • Cholesterol:
  • 17 mg
  • 6%
  • Sodium:
  • 48 mg
  • 2%

Based on a 2,000 calorie diet

Directions

  1. Cut pumpkin in half, remove seeds, pith and outer skin. Cut into 2x3 inch pieces.
  2. Place 1/2 of pumpkin (2 to 3 pounds) in large bowl and season with salt and pepper. Add flour and stir to evenly coat.
  3. Melt butter in a large deep skillet over medium heat. Add pumpkin and cook, turning often until golden brown and tender.
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Reviews

ROSALIETIEN
21
9/10/2002

I don't know what sort of pumpkin I bought but it was torture to clean and cut it. However, the finished product was good; sweet and savoury at the same time. But it's a little too ordinary for a meal. Great as a snack while watching TV or reading a book.

Indira
21
9/10/2002

My husband and I grew blue pumpkins in our garden this year and I have been looking for pumpkin recipes ever since. I made this dish for 2 Thanksgiving dinners that I attended and everyone LOVED it so much. Thank you for posting such an easy and delicious recipe!!!

Njoy
19
4/30/2010

Delicious recipe - my kids loved them. I added sweet potato and potato to the mix, and used wholemeal flour which gave it a little extra crunch. Great way to get kids to eat their veges!