- 250g raw pumpkin (you can also use potatoes), sliced ½-inch thick rectangles (or other shape)
- Breadcrumbs*, for coating
- Neutral oil like canola, for frying⠀
- ¼ cup plus 1 tbsp all purpose flour
- 1 tsp baking powder
- 1 tsp salt
- ½ cup room temperature water
- 1 cup Japanese bread crumbs or other breadcrumbs of choice, plus more as needed
Spicy Barbecue Dip (makes around ½ cup)
- ⅓ cup water
- 1 tbsp soy sauce, or more to taste
- 1 ½ tbsp tomato paste
- 1 ½ tbsp maple syrup, or more depending on desired sweetness (feel free to sub with other liquid sweetener)
- 1 tsp apple cider or distilled white vinegar
- 2 tsp sriracha or other hot sauce, adjust according to desired spice tbsp cornstarch + 2 tbsp room temp. water, mixed into a slurry
- Slice pumpkin into at most ½-inch thick pieces.
- Mix all the batter ingredients until smooth. Prepare breadcrumbs by placing in a plate or other container.
- Dip each piece of pumpkin into the batter then coat in breadcrumbs. Repeat for the rest of the pieces.
- Heat a pan with some oil. Once hot, place the pumpkin and fry for a few minutes on each side until golden brown and crisp. Drain from excess oil. Enjoy with some spicy barbecue dip or your favourite sauce!
- Baking option: Heat oven to 350F. Place coated pumpkin on a baking tray. Brush pumpkin with some oil. Baked for 35-40 minutes or until brown and crisp, flip halfway through.⠀
Spicy Barbecue Dip
- Place all the sauce ingredients (except cornstarch and water) in a saucepan. Leave to simmer over medium heat. Mix well.
- Once it boils, lower the heat and then add in the cornstarch slurry. Continue to mix until the sauce thickens. Feel free to adjust seasonings based on desired taste. Turn off heat.
- Storage: Let cool then transfer to an air-tight container. This sauce can be kept in the refrigerator for up to 1 month.