Thai Fried Bananas are known and loved the world over. But have you ever tried Thai Fried Pumpkin? With slices of kabocha squash coated in the same sweet, coconut- and sesame-flavored batter, this dessert offers a unique twist on a classic favorite - and is just as satisfying, if not more!
My Thai in-laws were the first to introduce me to Thai Fried Pumpkin. Whenever they come to visit, they always prepare an absolute feast of Thai food. And every afternoon for snack, there's always an assortment of freshly-made treats. One day, it may be Thai fried bananas. The next, this delicious Thai fried pumpkin.
Although fried bananas have achieved worldwide popularity, street vendors in Thailand often fry pumpkin (and taro) in addition to banana. These starchy vegetables are dipped in the same coconut- and sesame-studded batter and deep fried to golden perfection. The result is a soft orange pumpkin slice surrounded by a sweet, crispy batter. The unique texture and flavor make this Thai Fried Pumpkin just as irresistible as its more well-known counterpart.
Ingredients
- Pumpkin: The best pumpkin to use in this recipe is kabocha squash. It most closely resembles the pumpkin used in Thailand for this snack.
- Rice Flour: Essential for a light, crispy batter, rice flour absorbs less oil than wheat flour, resulting in a crunchy, non-greasy finish.
- Club Soda: The secret to a delicate, airy batter, club soda infuses the mixture with bubbles that create a lighter texture and crispier shell.
- Shredded Coconut: Adds a wonderful aroma and depth of flavor to the batter. Look for unsweetened, completely dried coconut flakes at your local Asian market.
- Sesame Seeds: Impart a nutty flavor to the batter. You can use white or black, or a combination of the two.
- Granulated Sugar: Adds a subtle touch of sweetness.
- Salt: Balances the sweetness and enhances the overall flavor.
Instructions
Make the Batter: Combine the dry ingredients in a bowl. Gradually add the club soda, stirring until the batter is smooth.
Coat the Pumpkin: Cut the kabocha squash in half and remove the seeds. Then cut into ¼ to ½ inch thick slices. Dip into the batter, coating each piece fully.
Fry the Pumpkin: Pour a mild-flavored oil into a pot and heat over medium until it reaches about 350°F. Carefully place each coated piece of kabocha squash into the hot oil and fry until golden brown.
Serve: Once the pumpkin slices are golden brown, remove them from the hot oil and place on a paper towel to drain. Serve immediately while they are still warm.
NOTES:
- If you don’t have a cooking thermometer, test the oil by dropping in a small bit of batter—if it sizzles immediately and floats to the surface, the oil is ready.
- Fry the pumpkin in batches, leaving enough space around each slice to ensure they fry evenly. Overcrowding can cause the slices to stick together or turn soggy where they touch.
Serving Suggestions
Fried Pumpkin is served alongside Fried Bananas and Fried Taro in Thailand. They are enjoyed as a street food snack, in between meals, or even as a quick breakfast on the go. Feel free to enjoy this delicious fried treat however you like!
Storage
If you have any leftover fried pumpkin slices, they can be stored at room temperature for a short time in a container lined with paper towels to absorb extra moisture. For longer storage, place them in an airtight container in the refrigerator.
To reheat, arrange the fried pumpkin on a baking sheet and warm in the oven at 350°F for 5-10 minutes. While they won’t be as crispy as when freshly made, they’ll still taste delicious.
Conclusion
Thai Fried Pumpkin is a delightful twist on a beloved classic, offering a uniquely sweet and crispy treat that’s just as satisfying as Thai Fried Bananas. With its soft kabocha squash interior encased in a sweet, crispy batter, this snack brings a bit of Thai street food right into your kitchen.
FAQs
Thai Fried Pumpkin is one delicious way to enjoy pumpkin. In this dessert, slices of pumpkin are coated with a sweet coconut- and sesame-studded batter and deep fried to golden perfection. There are many other delicious way to enjoy pumpkin in Thai cuisine as well, including this Red Curry with Pumpkin, Custard Steamed in a Pumpkin, and Pumpkin in Coconut Milk.
Kabocha squash is high in fiber, vitamin C, potassium, manganese, and beta-carotene. When boiled or steamed, it is low in calories. However, battering and deep frying kabocha squash adds to its caloric content significantly.
One serving of Thai fried pumpkin (approximately 6 pieces) contains approximately 250 calories.
Recipe
Thai Fried Pumpkin | Faktong Tod | ฟักทองทอด
Ingredients
- 1 cup rice flour
- ½ cup granulated sugar
- ½ cup club soda
- ¼ cup shredded coconut unsweetened
- 2 Tablespoons sesame seeds
- ½ teaspoon salt
- 1 kabocha squash small
Instructions
- Make the Batter: Combine the dry ingredients in a bowl. Gradually add the club soda, stirring until the batter is smooth.
- Coat the Pumpkin: Cut the kabocha squash in half and remove the seeds. Then cut the pumpkin into individual slices, approximately ¼ inch thick. Dip into the batter, coating each piece fully.
- Fry the Pumpkin: Pour a mild-flavored oil into a pot and heat over medium heat until it reaches about 350°F. Carefully place each coated piece of kabocha squash into the hot oil and fry until golden brown.
- Serve: Once the pumpkin slices are golden brown, remove them from the hot oil and place on a paper towel to drain. Serve immediately while they are still warm.
Notes
- If you don’t have a cooking thermometer, test the oil by dropping in a small bit of batter—if it sizzles immediately and floats to the surface, the oil is ready.
- Fry the pumpkin in batches, leaving enough space around each slice to ensure they fry evenly. Overcrowding can cause the slices to stick together or turn soggy where they touch.
Rachel
Delicious!