To make fried pumpkin, cut it into even pieces, fry in warm oil until soft and browned, and season with salt and pepper. Use a skillet instead of deep frying. Remove seeds and peel before cutting into 1-inch cubes. Use oil with a high smoke point and add toppings of choice. Fry for about 10 minutes until caramelized and tender.
When preparing fried pumpkin, it is best to cut it into evenly sized pieces. The oil used for frying should be warm but not too hot. A cook should fry the squash until it’s soft and browned, but shouldn’t cook it for too long. Seasonings like salt and pepper can also enhance the flavor of the squash. Most cooks prefer using a skillet to make pumpkin stir-fry rather than frying the pumpkin.
Slicing the squash can be one of the trickiest parts of making fried squash. To cut the squash into equal-sized cubes, the cook should first cut the squash in half, separating the thin neck from the bulbous underside. Each pumpkin half should be cut in half, revealing the seeds.
Before he can cube the squash, the cook must collect the seeds. While the seeds are edible, they don’t belong in a fried squash dish. After removing the seeds, the cook must peel the squash. Butternut squash has a tough skin that is difficult to chew and digest and is best removed. Once the pumpkin has been peeled, the cook can proceed to cut it into cubes. One-inch (2.54 cm) cubes are ideal.
The oil must be heated in a pan before the squash can be fried. Ideally, the oil will have a high smoke point so the cook can heat it high enough to cook the squash without the oil developing flavors. Canola, peanut and sunflower oil are good choices.
A cook only needs to coat the bottom of the pan with the oil, as he’s not frying the squash. The oil is ready when it ripples slightly. The squash should then be added to the pan. To brown the squash side, the cook should let it sit for about a minute before stirring or tossing it into the pan.
The cook can add toppings of his choice to the fried squash. Simple seasonings include salt and pepper. Some cooks may want to add fresh or dried herbs, such as sage or thyme, to cooking squash.
The fried squash is ready when it’s caramelized or brown all over. It shouldn’t be too dark or crusty on the outside, as that means it’s burnt. The squash should be tender enough for the cook to poke it easily with a fork. Usually, frying the pumpkin takes about 10 minutes.
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