Fried pumpkin

Ingredients

• 1 kgpumpkin
• 4eggs
• 120 gbreadcrumbs
• 1 tablespoonchopped parsley
• 2 tablespoonsgrated Parmesan
• to tastesalt
• to tasteblack pepper
• to tastethyme
• to tastemarjoram
• 300 mlpeanut oil

Instructions

1. 1

   Season the breadcrumbs

   Mix the breadcrumbs with the grated Parmesan, parsley, salt and pepper.

2. 2

   Prepare the pumpkin

   Slice the pumpkin, removing the skin, seeds and stringy fibres.

3. 3

   Grill and dice

   Grill the pumpkin slices on a very hot griddle, then cut them into cubes.

4. 4

   Soak in egg

   Beat the eggs in a bowl and immerse the pumpkin cubes in them for 15 minutes.

5. 5

   Coat the cubes

   Take the cubes out of the egg and coat them in the seasoned breadcrumbs.

6. 6

   Fry until golden

   Heat the peanut oil in a deep-sided frying pan and fry the pumpkin cubes until golden.

7. 7

   Drain the pumpkin

   Lift the cubes out of the oil and leave them to drain on kitchen paper.

8. 8

   Add the herbs

   Sprinkle the pumpkin with finely chopped thyme and marjoram.

9. 9

   Serve hot

   Serve the fried pumpkin while it is hot.

What is fried pumpkin?

Fried pumpkin is a simple Italian-style side dish that pairs autumn pumpkin with a crisp breadcrumb coating. This version grills the slices before cutting and frying them, giving the cubes a tender centre beneath their golden exterior.

The recipe combines Parmesan and parsley in the coating, then finishes the pumpkin with thyme and marjoram. That gives the mild, sweet pumpkin a savoury, herby contrast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 410 calories, 14g protein, 40g carbs, 22g fat.

The pumpkin and breadcrumbs provide most of the carbohydrates, while the eggs, Parmesan and frying oil contribute much of the protein and fat. Serve a moderate portion with a generous helping of vegetables or salad to balance the plate.

Choosing and preparing the pumpkin

Pumpkin: choose firm flesh that will hold together when sliced and grilled. Remove the skin, seeds and stringy fibres before cooking.

Grilling: cook the slices on a very hot griddle as directed, then cut them into cubes. The recipe gives no grilling time, so use the change in texture as your guide and avoid letting the slices collapse.

Getting an even coating

Egg: beat it thoroughly so the cubes can be coated evenly, then leave them immersed for 15 minutes as the recipe specifies.

Breadcrumbs: mix the crumbs with Parmesan, parsley, salt and pepper before coating the pumpkin. Turn the cubes through the mixture so the coating reaches all sides.

Frying to a crisp finish

Oil: heat the peanut oil in a deep-sided pan before adding the coated cubes. The method does not specify a temperature, so watch for steady sizzling rather than letting the coating darken too quickly.

Doneness: fry until the crumbs are golden, then lift the cubes out and drain them on kitchen paper. Work in batches if needed to keep the cubes in contact with hot oil rather than crowding the pan.

Herbs and serving

Finish: sprinkle the fried pumpkin with chopped thyme and marjoram after draining, so their aroma stays fresh.

Serve it hot as a side alongside a main dish, or add it to a meal with a fresh salad or other vegetables for contrast.

Timing and texture

The stated total time is 30 minutes, including a 15-minute soak in egg. Prepare the breadcrumb mixture while the pumpkin is being readied to make the steps easier to manage.

The key contrast is crisp coating and soft pumpkin. Drain the cubes briefly after frying and serve promptly, as the coating will soften as it stands.

Recipe notes & tips

• Cut the pumpkin into similar-sized cubes so they fry at a similar rate.
• Make sure the pumpkin is well coated with egg before moving it into the breadcrumbs.
• Heat the oil before frying, but keep an eye on the coating so it does not brown too quickly.
• Fry in batches if the pan is crowded.
• Drain the cubes on kitchen paper and serve them while still hot.

Variations

• Extra herbs: add a little more parsley to the breadcrumb mixture for a greener coating.
• Different seasoning: adjust the black pepper to suit your preference.
• Herb finish: use more thyme or marjoram on top to emphasise either flavour.
• Smaller pieces: cut the pumpkin into smaller cubes for more coating on each piece.
• Cheesier coating: increase the Parmesan slightly for a more pronounced savoury note.

Common mistakes to avoid

• Leaving the seeds in: remove the seeds and stringy fibres before slicing the pumpkin.
• Skipping the egg soak: leave the cubes immersed for the full 15 minutes so the coating has a base to cling to.
• Patchy breadcrumbs: turn each cube through the seasoned mixture to coat all sides.
• Crowding the pan: fry in batches if needed so the cubes can cook in the hot oil.
• Over-browning the coating: watch the cubes closely and remove them once golden.

How to store

Refrigerate leftovers in an airtight container for up to 2 days. Reheat in an oven or air fryer until hot to help restore some crispness; the coating may soften in storage.

Frequently asked questions