Paleo Crispy Fried Pumpkin
Indulge in the ultimate fall-inspired snack with this Paleo Crispy Fried Pumpkin recipe, a delightful dish that combines the rich, earthy sweetness of pumpkin with a perfectly crunchy coating. Featuring a blend of coconut and almond flours seasoned with smoked paprika, garlic powder, and black pepper, each wedge is coated and pan-fried in luscious coconut oil for a golden, crispy exterior. Ready in just 35 minutes, this gluten-free, grain-free recipe is ideal for those following a Paleo or low-carb lifestyle. Serve these irresistible pumpkin wedges as a crowd-pleasing appetizer, a unique side dish, or a tasty snack paired with your favorite Paleo-friendly dipping sauce!
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Recipe Information
Ingredients
- 1 small Pumpkin
- 0.5 cup Coconut flour
- 0.5 cup Almond flour
- 2 large Egg
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Smoked paprika
- 0.5 teaspoon Garlic powder
- 0.5 cup Coconut oil
Instructions
Begin by preparing the pumpkin. Cut the small pumpkin into wedges by first slicing it in half and removing the seeds and pulp. Then, cut each half into 1/2-inch thick wedges, leaving the skin on for texture and presentation.
In a shallow bowl, mix the coconut flour and almond flour together evenly. Add salt, black pepper, smoked paprika, and garlic powder to the flour mixture, and stir to combine thoroughly.
In another bowl, beat the two large eggs until smooth.
Heat coconut oil in a large skillet over medium heat. You will need just enough oil to cover the bottom of the pan so the pumpkin wedges can fry effectively.
Dip each pumpkin wedge in the beaten eggs, ensuring each piece is well-coated. Shake off the excess egg.
Immediately dredge the wedge in the flour mixture, pressing lightly to ensure the mixture adheres to the pumpkin.
Place the coated pumpkin wedges in the prepared skillet, ensuring there is space between each piece for even cooking.
Fry the pumpkin wedges on each side for about 4-5 minutes or until they become golden brown and crispy.
Once cooked, transfer the wedges to a plate lined with paper towels to drain any excess oil.
Serve the Paleo Crispy Fried Pumpkin hot as a delicious appetizer or side dish drizzled with a Paleo-friendly sauce of your choice, if desired.
Nutrition Facts
Calories |
2001 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.7 g | 206% | |
| Saturated Fat | 107.1 g | 536% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 439 mg | 146% | |
| Sodium | 2655 mg | 115% | |
| Total Carbohydrate | 118.1 g | 43% | |
| Dietary Fiber | 35.3 g | 126% | |
| Total Sugars | 35.2 g | ||
| Protein | 45.6 g | 91% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 388 mg | 30% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 3978 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
