Description
A delightful fall-inspired treat that marries the sweet earthiness of pumpkin with an irresistible crunchy coconut coating.
Ingredients
Scale
- 1 small pumpkin, peeled, seeds removed, and sliced into 1/2-inch rings
- 1 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 1/2 cup shredded sweetened coconut
- Vegetable oil, for frying
- Maple syrup or powdered sugar for serving
Instructions
- Begin by taking your chosen pumpkin and peeling it to expose the bright flesh inside. Carefully remove the seeds and slice the pumpkin into 1/2-inch thick rings, ensuring they are uniform in size.
- Now that your pumpkin is ready, create a flavorful breading station. In one bowl, combine the all-purpose flour with ground cinnamon, nutmeg, and salt. In a separate bowl, beat the eggs. In a third bowl, mix together the panko breadcrumbs and shredded coconut.
- Coat each pumpkin ring by dipping it into the flour mixture, then into the beaten eggs, and finally into the panko-coconut mixture.
- In a large frying pan, heat about one inch of vegetable oil over medium heat until it reaches 350°F (175°C).
- Gently lower the coated pumpkin rings into the hot oil, frying for about 2-3 minutes per side until golden brown and crispy.
- Remove the fried rings and place them on a plate lined with paper towels to absorb excess oil. Serve warm with maple syrup or powdered sugar.
Notes
Ensure the oil temperature is correct to prevent soggy rings. Store any leftovers in an airtight container in the fridge for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Snack
Nutrition
- Calories: 250 kcal
- Sodium: 380 mg
- Protein: 5 g