Whole30 Crispy Fried Pumpkin
Get ready to savor autumn flavors in a Whole30-approved delight with this Crispy Fried Pumpkin recipe! Perfectly seasoned pumpkin slices are coated in a gluten-free breading made of coconut flour and arrowroot powder, infused with bold spices like paprika, garlic powder, and onion powder for layers of flavor. Lightly dipped in a creamy egg and coconut milk mixture, each piece is delicately fried to golden-brown perfection in avocado oil, offering a crispy texture that’s impossible to resist. Ready in just 35 minutes, this dish is ideal as a satisfying snack, a unique appetizer, or a crowd-pleasing side, especially when paired with your favorite Whole30-compliant dipping sauce. Satisfy your cravings guilt-free with this wholesome, gluten-free, and dairy-free recipe that’s perfect for the Whole30 lifestyle!
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 1 small pumpkin
- 0.5 cup coconut flour
- 0.5 cup arrowroot powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 0.5 teaspoon onion powder
- 0.5 teaspoon garlic powder
- 2 pieces large eggs
- 0.25 cup coconut milk
- 0.5 cup avocado oil
Instructions
Peel the pumpkin and remove the seeds. Cut the pumpkin into thin slices or bite-sized cubes, about 1/4 inch thick.
In a shallow bowl, combine the coconut flour, arrowroot powder, salt, black pepper, paprika, onion powder, and garlic powder. Mix until well blended.
In another bowl, whisk together the eggs and coconut milk until fully combined.
Heat the avocado oil in a large skillet over medium-high heat until it reaches about 350°F (175°C) or is shimmering.
Dip each piece of pumpkin first into the egg mixture, allowing any excess to drip off, and then dredge in the coconut flour mixture, pressing gently to adhere and coat evenly.
Carefully place the coated pumpkin pieces into the hot oil, ensuring not to overcrowd the pan. Fry in batches if necessary.
Cook the pumpkin for about 3-4 minutes on each side, or until they are golden brown and crispy. Adjust the heat as necessary to avoid burning.
Use a slotted spoon to remove the pumpkin pieces from the oil and place them on a paper towel-lined plate to drain any excess oil.
Serve immediately while hot and crispy. Enjoy as a snack or a delicious side dish with your favorite Whole30 approved dipping sauce.
Nutrition Facts
Calories |
483 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.0 g | 44% | |
| Saturated Fat | 6.7 g | 33% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 531 mg | 23% | |
| Total Carbohydrate | 42.7 g | 16% | |
| Dietary Fiber | 6.3 g | 23% | |
| Total Sugars | 4.5 g | ||
| Protein | 7.1 g | 14% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 50 mg | 4% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 360 mg | 8% | |
*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.
