Fried pumpkin is not food for every day, but it can perfectly dilute the usual cycle of side dishes and dishes. It is unlikely to be a competition for potatoes or, say, buckwheat, but it is sometimes very useful to surprise the home, especially if it is beneficial for their health. And here a modest pumpkin as a side dish has almost no rivals.
Fried pumpkin in a pan - general principles of cooking
• For frying, it is better to take medium-sized pear-shaped fruits. The pulp of such a pumpkin is the sweetest and juiciest, and its narrow part does not contain seeds. The vegetable is thoroughly washed with water, washing off the remnants of dirt from it, and cut into pieces to make it easier to remove the peel. Pumpkin pulp is very dense, so you should use a well-sharpened knife.
• Both small and large pieces of pumpkin pulp are fried in a pan. Regardless of size and shape, a thickness of more than one centimeter is not recommended, otherwise the pumpkin will not be fried.
• In most cases, pumpkin is fried in a pan in vegetable oil, cream is used only for the preparation of a dessert dish. Slices are lowered only on a well-heated pan with fat already added to it and fried, turning on the back side until golden brown.
• Fry pumpkin in a pan alone or with other vegetables. The fried vegetable can be a dessert or snack dish. Frying pumpkin with vegetables, prepare hearty main courses or light fry for serving with a side dish. Sliced pumpkin, fried in a pan, is often brought to readiness in the oven, complementing the dish with fruit or other products.
Dessert pumpkin fried in a pan with pine nuts
Ingredients:
• a pound of pumpkin;
• cream 72%, natural butter - 30 gr.;
• sugar and ground cinnamon - to taste;
• a small handful of pine nuts kernels.
Cooking method:
1. Cut the pulp of the vegetable, freed from seeds and peel, into pieces of wood with a length of at least 6 cm and a thickness of up to 6 mm.
2. Put the butter in a pan, melt well and warm slightly.
3. Set the medium heat and fry pumpkin sticks without covering and periodically turning over, as when cooking potatoes.
4. When the slices are well browned, sprinkle them with sugar mixed with cinnamon, cover and cook until cooked for five minutes. Be sure to reduce the heat to a minimum so as not to burn.
5. When serving dessert, sprinkle with pine nuts, slightly fried in a dry pan.
A simple recipe for fried pumpkin in a pan with garlic and herbs
Ingredients:
• pulp of ripe pumpkin - 500 gr.;
• a little parsley;
• garlic;
• coarse pepper;
• three tablespoons of vegetable oil;
• baking flour;
• sour cream 20% fat, mayonnaise - for serving.
Cooking method:
1. Remove the peel from a piece of pumpkin and cut it into slices or cubes not too thin up to 7 cm long.
2. Fold the pumpkin slices in a bowl, sprinkle them with pepper, lightly add salt and mix well.
3. In a thick-walled pan, heat the vegetable oil and fry slices of pumpkin breaded in flour in it to a blush. Fry should be on medium heat so that the vegetable does not burn and cook evenly.
4. Put the fried slices in a deep fireproof dish and bring to readiness in the oven at 180 degrees. Pieces should be soft.
5. Finely chop the parsley with a sharp knife, crush the garlic in a mortar and mix it with parsley and sour cream
6. Put the hot pumpkin on a flat dish, pour on top the cooked garlic mixture and serve.
Sliced pumpkin in a pan in an egg
Ingredients:
• one egg;
• half a glass of wheat flour;
• 300 gr. pumpkin pulp;
• hops-suneli - 1 tsp;
• a tablespoon of fat mayonnaise;
• 20 ml of sunflower oil.
Cooking method:
1. Remove the seeds from the pumpkin, carefully cut off all the loose part that is around them, leaving a dense pulp for cooking. Cut a piece of the right size and peel it off. Cut the separated pulp into slices about a centimeter thick.
2. Pour flour into a wide plate. Add half a teaspoon of salt, seasoning "hops-suneli", mix.
3. Roll each slice of pumpkin pulp well in the flour mixture and gently spread on the edge of the plate. Flour should cover pieces well on all sides.
4. In a separate plate, blot the egg with mayonnaise, slightly salt, you can put a small pinch of paprika.
5. On a small fire, heat the vegetable oil and dip the pumpkin slices into it after dipping them in a beaten egg.
6. When the bottom side of the pumpkin slices is well browned, turn over and fry the other side as well.
Fried pumpkin in a pan with spicy tomato sauce
Ingredients:
• pumpkin - 600 gr.;
• for breading - baking flour;
• refined vegetable oil;
• a mixture of ground peppers, paprika and salt to taste.
For the sauce:
• ripe fleshy tomatoes - 4 pcs., Medium;
• a third of a teaspoon of dried basil;
• garlic, sugar, salt.
To submit:
• fresh dill or parsley.
Cooking method:
1. Rinse the pumpkin with warm water, cut in half, remove the entire fiber part with the seeds. Then cut the halves in half and peel the pieces. Cut the pulp into slices of a centimeter thickness.
2. In a wide shallow bowl, mix flour with spices. Roll pumpkin slices on all sides in this mixture and let them lie down for 10 minutes.
3. In a frying pan, bake vegetable oil and fry the pumpkin slices breaded in flour on both sides until a crust is obtained. Cook over medium heat so that the slices do not burn. On intense heating, the pumpkin will quickly brown and will not have time to fry inside.
4. Cut the tomatoes into small cubes. If you previously remove the skin from tomatoes, the sauce will turn out to be more uniform.
5. Transfer the chopped tomatoes into a pan heated with vegetable oil and leave to simmer under the lid on a little heat.
6. Approximately five minutes before cooking, add crushed garlic, spices and spices into the sauce. At the end of cooking, adjust the taste by adding salt and sugar.
7. Put the hot pumpkin on a dish, and pour the cooked sauce. When serving, sprinkle finely chopped dill on top.
Fried pumpkin in a pan with onions and tomatoes
Ingredients:
• half a kilo of tomatoes;
• large onion;
• three cloves of garlic;
• a small bunch of fresh mint;
• a spoon of olive oil;
• kilogram ripe pumpkin;
• a large spoon of lemon juice;
• vegetable broth or water - 125 ml;
• salt, granulated sugar and ground hot pepper.
Cooking method:
1. Dip the washed tomatoes for two minutes in boiling water. Then quickly cool by substituting under a stream of cold water and peel them. Cut the stalk by cutting the tomatoes into two, and cut the halves into small cubes.
2. Rinse the peppermint by washing each leaf thoroughly. Dry the greens with a towel and tear off the leaves from the stems.
3. Finely chop the garlic, chop the onion into small slices, the peeled pumpkin with centimeter cubes.
4. Pour oil into a deep saucepan and put on medium heat. When the fat warms up well, dip the garlic into it and, stirring, fry until a rich garlic aroma appears.
5. Add the onion and continue to warm until its slices become a delicate amber color.
6. Put the pumpkin in the onion, mix and wait until the pieces are soft.
7. Put the tomatoes in the vegetables, mix everything well and cover with vegetable broth or water. Add lemon juice and sprinkle with chopped mint leaves on top. Lightly salt, season with red ground pepper and adjust the taste of the dish by adding sugar.
8. Set medium heat and cook under the lid for 10 minutes.
9. This dish is served with boiled potatoes or pasta.
Fried potatoes with onions and pumpkin in a pan
Ingredients:
• one kilogram of potatoes;
• 350 gr. peeled pumpkin pulp;
• small onion;
• refined sunflower oil;
• favorite seasonings - to taste.
Cooking method:
1. Peeled potatoes cut into small strips, as for frying. Grind pumpkin pulp in the same way, only make slices a little thicker than potato. If the pumpkin straws are the same thickness as the potatoes, it will soften earlier and turn into porridge.
2. Peel the onion, cut the head lengthwise into two parts, and finely chop each across.
3. Pour a little vegetable oil into the pan, about one and a half tablespoons and, turning on medium heat, wait until it is hot. Then dip the potato straw into it and occasionally turning, bring to half-preparedness.
4. Add the pumpkin and continue cooking over medium heat. Do not cover, otherwise the pieces of pulp will lose their shape.
5. After about a minute, add the onions to the pan, pepper and lightly salt.
6. Once the potatoes are ready, you can turn off the stove and serve.
Roasted pumpkin in a pan baked in the oven with cheese
Ingredients:
• nutmeg pumpkin - 300-350 gr.;
• two tablespoons of flour;
• white coconut flakes - 2 tbsp. l .;
• 100 gr. "Russian" or "Dutch" cheese;
• 50 ml of refined sunflower oil;
• two large sour apples.
Cooking method:
1. Wash a pear-shaped pumpkin in warm water and cut into rings of a centimeter thickness. Use a thinner part of the vegetable, it has no seeds.
2. Cut the peel from the ringlets and rub with salt, preferably fine.
3. In a frying pan, heat the vegetable oil.
4. Fry the pumpkin slices on both sides until brown, alternately chopping the pieces in the flour and immediately lowering it into the heated fat.
5. After frying, lay the pumpkin on a napkin and pat the excess fat off the pieces.
6. Cut the apples into rings and carefully remove the core. Pick fruits so that their diameter matches the size of the pumpkin ring.
7. Slice the cheese into thin plates.
8. On a baking sheet, spread a large sheet of food foil and apply a thin layer of vegetable oil on it.
9. Slightly departing from each other, put the fried pumpkin rings on the foil, generously sprinkle each with coconut flakes and lay apple rings on them.
10. Cover the fruit slices with cheese and seal in foil. Place the baking pan in the preheated oven and bake the pumpkin and apples at 160 degrees for 20 minutes.
11. In the middle of baking, gently cut or unfold the top layer of foil and spread its edges so that the cheese is well browned.
Fried pumpkin in a pan - cooking tips and tricks
• Do not like the specific taste and smell of the vegetable; before frying, coat its slices with your favorite spices. They kill an undesirable aroma, and also improve the taste of the finished dish.
• If you decide to add the pumpkin to the fried potatoes, put it in the pan only in the middle of cooking and do not cover it. Otherwise, the pumpkin softens before the potatoes are fried, and turns into porridge.
• If the pumpkin pulp does not soften well during frying, bring the slices to a cook in the oven.
• If you dip the slices of pumpkin in insufficiently warmed fat, the flesh will produce juice when heated and will not have time to brown.
