Thai Fried Pumpkin

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.

How to Make Thai Fried Pumpkin

Step 1: Combine the dry ingredients in a bowl. Gradually add the club soda, stirring until the batter is smooth.

Step 2: 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.

Step 3:  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.

Step 4: 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.

Recipe Notes

1. 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.
2. 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!

How to Store Thai Fried Pumpkin

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.

Fried Pumpkin FAQs