Fried Pumpkin Recipes

Steps:

• Cut pumpkin in half, remove seeds, pith and outer skin. Cut into 2x3 inch pieces.
• Place 1/2 of pumpkin (2 to 3 pounds) in large bowl and season with salt and pepper. Add flour and stir to evenly coat.
• Melt butter in a large deep skillet over medium heat. Add pumpkin and cook, turning often until golden brown and tender.

Steps:

• Place pumpkin seeds in a small colander and rinse well.
• Lay 2 sheets of paper towels on a plate. Place pumpkin seeds on the towels and cover with 2 more paper towels. Press down to remove most of the water. Let dry for a minimum of 15 minutes.
• Preheat the air fryer to 350 degrees F (180 degrees C).
• Transfer seeds to a medium bowl. Add avocado oil, paprika, and salt. Use a medium spoon to mix. Place the seeds in the air fryer basket and cook for 35 minutes, shaking the basket frequently. Watch carefully during the last 5 minutes; the pumpkin seeds can go from perfectly cooked to burned very quickly.

Steps:

• 1. Mix dry ingredients in a bowl, beat eggs in separate bowl.
• 2. Clean pumpkin blossoms I pull the steam and pistol out of my blossoms but thats up to you. I run them under cold water and lay out on paper towels and pat dry
• 3. Heat 1/2 inch of oil in a large heavy skillet over medium-high heat. When the oil is hot, Dip blossoms in egg and then dredge them in flour and gently place a few at a time into the hot oil. Fry on each side until crisp and golden. Drain on paper towels.

Steps:

• Heat the oil in a large, heavy-bottomed pot over medium heat. Add the cubed squash and toss to coat; cover and cook, stirring occasionally, for about 20 minutes; the pumpkin will still be slightly firm.
• Add the onion, green bell pepper, tomatoes and minced habanero chili pepper to taste, stirring to combine. Add salt to taste and cook, stirring occasionally to make sure the mixture isn't sticking and is still a little juicy, for about 8 minutes; taste and adjust seasoning as needed. The onion and bell pepper will still have a slight crunch, and the mixture should be shiny.
• Reduce the heat to low and cook for 15 minutes, adding oil as needed to keep the mixture moist. Remove from the heat and let sit for 20 to 30 minutes to allow the flavors to blend. Taste and adjust seasoning as needed.
• When ready to serve, place spoonfuls of the mixture on small tostadas. Sprinkle with the cheese.

Steps:

• Preheat a 6-quart air fryer to 360 degrees F.
• Cut a 10-inch circle in the top of the pumpkin and remove the top. Scrape out the pulp and seeds with a large spoon and transfer to a bowl. Separate the seeds from the stringy pulp, then rinse the seeds in a colander under cold water. Shake the seeds dry; it's okay if they're damp so don't blot them with paper towels (they will stick to the paper).
• Toss together the pumpkin seeds, olive oil and salt in a clean bowl. Transfer to the air fryer basked in a single layer and cook, shaking the basket every 5 minutes, until lightly golden and crispy, about 15 minutes. Cool before serving.