Roasted pumpkin - food is not for every day, but it can dilute the usual circulation of side dishes and dishes perfectly. Competition to potatoes or, say, buckwheat, it is unlikely to make, but to surprise the home is sometimes very useful, especially if it is beneficial for their health. And here at the modest pumpkin as a side dish there are almost no rivals.
Pumpkin fried in a pan - general principles of cooking
• For frying, it is better to take medium-sized pear-shaped fruits. The pulp of such a pumpkin is the sweetest and most juicy, and its narrow part does not contain seeds. Vegetable thoroughly washed with water, washing away the remnants of dirt, and cut into pieces to make it easier to remove the peel. Pumpkin pulp is very dense, so you should use a well-sharpened knife.
• In the pan fry both small and large pieces of pumpkin pulp. Regardless of the size and shape, the thickness of more than one centimeter is not recommended, otherwise the pumpkin will not fry.
• In most cases, pumpkin is fried in a frying pan in vegetable oil, butter is used only to prepare a dessert dish. Slices are lowered only on a well-heated pan with fat already added to it and fried, turning on the opposite side until golden brown.
• Fry the pumpkin in a frying pan on your own or with other vegetables. Fried vegetable can be a dessert or snack dish. Grilling pumpkin with vegetables, prepare hearty main dishes or lightly fried for serving with a side dish. Slices of pumpkin, fried in a pan, are often brought to readiness in the oven, complementing the dish with fruit or other products.
Dessert pumpkin fried in a pan with pine nuts
Ingredients:
• a pound of pumpkin;
• creamy 72%, natural butter - 30 g;
• sugar and ground cinnamon - to taste;
• a small handful of pine nut kernels.
Cooking Method: 1. Cut the vegetable flesh freed from seeds and peel into small blocks of at least 6 cm long and up to 6 mm thick.
2. Put the butter in the pan, melt well and warm slightly.
3. Set the average heat and fry the pumpkin sticks, not covering with a lid and turning over periodically, as when cooking potatoes.
4. When the pieces are well browned, sprinkle them with sugar mixed with cinnamon, cover with a lid and bring to readiness for five minutes. Be sure to turn down the heat to a minimum so as not to burn.
5. When serving, sprinkle with pine nuts, lightly roasted in a dry frying pan.
A simple recipe for pumpkin fried in a pan with garlic and greens
Ingredients:
• pulp of ripe pumpkin - 500 gr .;
• a little parsley;
• garlic;
• ground pepper;
• three spoons of vegetable oil;
• baking flour;
• sour cream 20% fat, may be mayonnaise - to serve.
Cooking Method:
1. Remove the peel from a piece of pumpkin and cut it into not too thin slices or cubes up to 7 cm long.
2. Put the pumpkin pieces in a bowl, sprinkle them with pepper, lightly salt and mix well.
3. In a thick-walled frying pan, heat the vegetable oil and fry in it the pumpkin pieces breaded in flour to a blush. It should be fried over medium heat so that the vegetable is not burnt and evenly cooked.
4. Fold the roasted slices into deep refractory dishes and bring to readiness in the oven, at 180 degrees. The pieces should be soft.
5. Finely chop the parsley with a sharp knife, crush the garlic in a mortar and mix it with parsley and sour cream
6. Place the hot pumpkin on a flat dish, pour the garlic mixture over the top and serve.
Sliced pumpkin fried in a pan in an egg
Ingredients:
• one egg;
• half a cup of wheat flour;
• 300 gr. pumpkin pulp;
• hops-suneli - 1 tsp;
• a tablespoon of fatty mayonnaise;
• 20 ml of sunflower oil.
Cooking Method: 1. Remove the seeds from the pumpkin, carefully cut off all the loose part that is around them, leaving dense flesh for cooking. Cut a piece of the right size and peel it off. Cut the separated pulp into slices of approximately centimeter thickness.
2. Pour the flour in a wide plate. Add half a teaspoon of salt, seasoning “hops-suneli”, mix.
3. Dip each slice of pumpkin flesh well into the flour mixture and gently spread it over the edge of the plate. Flour should be well covered pieces from all sides.
4. In a separate plate, let the egg out with mayonnaise, lightly salted, you can put a small pinch of paprika.
5. On a small fire, heat the vegetable oil and dip the pumpkin pieces into it after dipping them in a beaten egg.
6. When the underside of the pumpkin slices is browned well, turn over and fry the other side as well.
Pumpkin fried in a pan with spicy tomato sauce
Ingredients:
• pumpkin - 600 gr .;
• for breading - baking flour;
• refined vegetable oil;
• a mixture of ground peppers, paprika and salt to taste.
For the sauce:
• ripe fleshy tomatoes - 4 pcs., Mid-size;
• one third teaspoon of dried basil;
• garlic, sugar, salt.
For submission:
• fresh dill or parsley.
Cooking Method:
1. Rinse the pumpkin with warm water, cut it in half, remove the entire fibrous portion with seeds. Then cut the halves in half and peel off the pieces. Cut the pulp into centimeter thick slices.
2. In a wide, shallow bowl, mix flour with spices. Roll pumpkin slices from all sides in this mixture and let them soak for 10 minutes.
3. In a pan, heat the vegetable oil and fry the pumpkin pieces breaded in flour on both sides until golden brown. Cook over medium heat to prevent the slices from burning. On intense heating, the pumpkin will quickly redden and will not have time to fry from the inside. 4. Cut the tomatoes into small cubes. If the skin is removed from the tomatoes, the sauce will be more uniform.
5. Put the chopped tomatoes in a frying pan heated with vegetable oil and leave to stew under a lid on a little heat.
6. Approximately five minutes before being cooked, add crushed garlic, spices and spices into the sauce. At the end of cooking, adjust the taste by adding salt and sugar.
7. Put the hot pumpkin on a dish and pour over the cooked sauce. When serving, sprinkle with finely chopped dill.
Pumpkin fried in a pan with onions and tomatoes
Ingredients:
• a pound of tomatoes;
• large onion;
• three cloves of garlic;
• a small bunch of fresh mint;
• spoon of olive oil;
• kilogram ripe pumpkin;
• large spoon of lemon juice;
• vegetable broth or water - 125 ml;
• salt, granulated sugar and ground hot pepper.
Cooking Method:
1. Dip the washed tomatoes for two minutes in boiling water. Then cool quickly by substituting a stream of cold water and peel them off. Cut the stem by cutting the tomatoes into two parts, and cut the halves into small cubes.
2. Wash the mint, carefully washing each piece of paper. Dry the greens with a towel and tear off the leaves from the stems.
3. Finely chop the garlic, chop onion into small slices, peeled pumpkin - centimeter cubes.
4. Pour oil into a deep saucepan and put it on medium heat. When the fat is well warmed, dip the garlic in it and, stirring, fry until a rich garlic aroma.
5. Add the onion and continue to warm until its slices are tender amber in color.
6. Put the pumpkin to the onions, mix and wait until the pieces are soft.
7. Put tomatoes on vegetables, mix everything well and pour vegetable broth or water. Add lemon juice and sprinkle with crushed mint leaves. Lightly salt, season with red pepper and adjust the taste of the dish by adding sugar. 8. Set medium heat and bring to readiness under the lid for 10 minutes.
9. This dish is served with boiled potatoes or pasta.
Potato with onion and pumpkin fried in a pan
Ingredients:
• one kilogram of potatoes;
• 350 gr. peeled pumpkin pulp;
• small onion;
• refined sunflower oil;
• favorite seasonings - to taste.
Cooking Method:
1. Cut the peeled potatoes into small strips, as for frying. Grind pumpkin pulp in the same way, only make slices a little thicker than potato ones. If the pumpkin straw is the same thickness as the potato, it will soften earlier and turn into porridge.
2. Peel the onion, cut the head lengthwise into two parts and finely chop each across.
3. Pour some vegetable oil into the pan, about one and a half spoons and, having turned on the average heating, wait until it is well heated. Then dip the potato straw into it and occasionally turning it over, bring it to half-cooked.
4. Add the pumpkin and continue cooking over medium heat. Do not cover with a lid, otherwise the pieces of flesh will lose shape.
5. After about a minute, add the onion into the skillet, season with pepper and lightly salt it.
6. Once the potatoes are ready, you can turn off the stove and serve.
Pumpkin fried in a pan baked in the oven with cheese
Ingredients:
• Butternut squash - 300-350 gr .;
• two tablespoons of flour;
• white coconut chips - 2 tbsp. l .;
• 100 gr. “Russian” or “Dutch” cheese;
• 50 ml of refined sunflower oil;
• two large sour apples.
Cooking Method:
1. Pear-shaped pumpkin, rinse in warm water and cut into centimeter-thick ringlets. Use a thinner part of the vegetable, there are no seeds in it.
2. Cut off the peel from the ringlets and rub with salt, preferably fine.
3. In a pan, heat up the vegetable oil.
4. Fry pumpkin slices on both sides until golden brown, alternately rolling pieces into flour and immediately dipping into the heated fat. 5. After roasting, put the pumpkin on a napkin and blot excess fat from the pieces.
6. Cut the apples into rings and carefully remove the core. Pick the fruit so that their diameter matches the size of the pumpkin ring.
7. Slice the cheese into thin slices.
8. Spread a large sheet of food foil on a baking sheet and apply vegetable oil on it with a thin layer.
9. Slightly retreating from each other, put on the foil roasted pumpkin rings, generously sprinkle each with coconut chips and put on them rings of apples.
10. Cover the slices of fruit with cheese slices and seal in foil. Place the baking tray in the preheated oven and bake the pumpkin with apples at 160 degrees for 20 minutes.
11. In the middle of baking, carefully cut or unfold the top layer of foil and spread it around so that the cheese will brown well.
Fried pumpkin in the pan - cooking tricks and helpful tips
• Do not like the specific taste and smell of the vegetable; coat it with your favorite spices before frying. They will kill the unwanted flavor, as well as improve the taste of the finished dish.
• If you decide to add the pumpkin to the fried potatoes, put it in the pan only in the middle of cooking and do not cover it with a lid. Otherwise, the pumpkin will soften before the potatoes are fried and turned into porridge.
• If the pumpkin pulp is not well softened during roasting, bring the pieces to the ready in the oven.
• If the pumpkin slices are lowered into an insufficiently heated fat, the pulp, when heated, will release the juice and will not have time to brown.
