Quick & Tasty Panko Fried Pumpkin Side Dish

Get ready to turn a simple pumpkin into a crispy, golden side dish that will definitely have your taste buds doing a happy dance. First of all, Panko Fried Pumpkin is quick to whip up and boasts of a perfect blend of savory and sweet. Think of this dish as pumpkin fries with a gourmet twist suitable to be served in any 5-star restaurant.

Sounds too good to be true, right? Well, just a bite of this snack will leave you wondering why you didn’t try it sooner. It is deliciously coated with crispy breadcrumbs and panko mix, mixed with herbs, and fried to perfection.

What is Panko Fried Pumpkin?

Panko Fried pumpkin is one of those underrated delights you didn't know your kitchen was missing. While pumpkins are mostly used for soups or pies, frying them is a game-changer. The creamy pumpkin flesh gets a crispy coating that is irresistibly crunchy on the outside and tender on the inside. Pumpkin-based dishes have been enjoyed worldwide for centuries, from Native American stews to Italian autumn feasts, and frying it is a modern twist loved by many.

Plus, pumpkins are considered superfoods because they are packed with many essential nutrients, including vitamins, minerals, carbohydrates, and even protein.

Pro Tips for the Best Panko Fried Pumpkin

• Not all pumpkins are created equal, so opt for a small sugar pumpkin, also known as pie pumpkin. They are smaller, sweeter, and contain less moisture, making them better to fry.
• Ordinary breadcrumbs? Pfft, that is too basic. Ensure you settle for panko breadcrumbs for a double dose of crunch.
• Don’t rush this process. The oil needs to be hot but not smoking, of course. You can use breadcrumbs to check the temperature of the oil. If it sizzles and floats to the top, you can begin frying. Simple right?
• Flip, Don’t Flip. When flipping, handle your pumpkin slices carefully; you can use tongs for a gentler touch.

Is Fried Pumpkin Healthy?

Let's put it this way: pumpkin is like a vitamin-packed superhero, loaded with vitamins A and C, fiber, and antioxidants. So, you can think of it as a crispy, golden indulgence that gives you a healthy dose of goodness.

Can I Bake the Pumpkin Instead of Frying it?

Absolutely, you can, especially if you want to reduce your oil intake but still crave that crispy bite. Simply pop those pumpkin slices into a preheated oven for 15-20 minutes, flipping them halfway through, and you will get the golden, crunchy texture.

What Type of Pumpkin Should I Use?

Sugar pumpkins are the MVPs for several reasons: They are sweet, firm, and perfect for frying. The best part is that they don't turn mush when the heat hits.

Can I Freeze These Panko Fried Pumpkins?

Yes, these fried pumpkin slices can be frozen, but their texture might change slightly. To freeze, let the slices cool completely, then freeze them on a baking sheet before transferring them to a freezer-safe container. They can be stored for up to 1 month. To reheat, bake them directly from frozen in the oven to restore some crispiness, as microwaving could make them soggy.

More Pumpkin Side Dishes to Try!

Roasted Pumpkin

Pan Fried Pumpkin and Potatoes

Baked Pumpkin Fries

Baked Pumpkin Cubes

Pumpkin Puree

Pumpkin Parmigiana

How to Store Panko Fried Pumpkin

To store any leftover fried pumpkin slices, let them cool completely before placing them in an airtight container. You can refrigerate them for up to 3 days.

To reheat, it's best to use an oven or air fryer to restore their crispiness—avoid microwaving as it can make them soggy.

How to Make Panko Fried Pumpkin

Channel your inner chef, grab that pumpkin, and start peeling it like a pro. First, cut the pumpkin into slices, then cut the slices in half, giving you bite-sized pieces. The goal here is pumpkin nuggets.

Pour the milk into a pot and toss in the pumpkin slices. Let them simmer for a few minutes until they soften and have a creamy texture. Think of it this way: You are giving them a little warm-up before the big fry.

Now, prepare the coating by mixing breadcrumbs and panko breadcrumbs for extra crunch. Then, add pepper, thyme, rosemary, and salt.

The next step is the egg bath. Dip each pumpkin slice into the beaten eggs, ensuring they’re well coated. You want your coating to stick to the slices like glue, so don’t be shy and give them a good dunk.

Roll your egg-drenched slices in the breadcrumb mix, pressing them slightly to ensure every nook and cranny gets coated.

Now, it's time to fry your coated pumpkin slices. Heat the oil; you want it to sizzle, not soak, and Fry until golden and crispy. You will know they are ready when they look too good to resist.

Once fried, place your slices on a paper towel to drain any excess oil and serve when they are still hot and crispy.