Have you ever had pumpkin fries? No? Then it's high time for crispy pumpkin fries! This is my favorite recipe for butternut fries.
Healthy and incredibly delicious: crispy pumpkin fries combine everything that makes it easier for me to say goodbye to summer.
They fill you up, strengthen the immune system and because they come out of the oven, they also contain fewer calories than deep-fried fries.
If your fries have always turned out soggy up until now and you're wondering how to make crispy pumpkin fries without a deep fryer, you've come to the right place!
Today I'm going to show you a quick trick to make fries crispy and delicious in the oven.
And since I can not imagine the fast approaching autumn without pumpkin, I have this year especially many delicious pumpkin recipes for you. From Pumpkin goulash via Hokkaido risotto and Hokkaido muffins up to Pumpkin bread.
And French fries just always go. Right? :)
Table of contents
Which pumpkin is suitable for pumpkin fries?
You can prepare the pumpkin fries from almost any type of pumpkin. Depending on the variety, the fries then tasted mild, nutty or slightly spicy.
Most often people reach for Hokkaido or butternut. But you can eat many more varieties of pumpkin.
It is practical if you use a pumpkin for the fries, from which you can easily cut sticks. This works especially well with the "Long Neapolitan" or butternut.
If you want to make pumpkin fritters from Hokkaido, you have a little more work because of its round shape. But the taste is at least as good.
I have decided this time for butternut squash fries. For this I simply use the upper part of the butternut squash, which makes the fries are prepared particularly quickly.
They also all get uniformly thick and there are no misshapen fries, as would be the case with the Hokkaido.
What's in favor of pumpkin fries?
Pumpkin fries are mega delicious. Much better than normal potato fries, because they have much more flavor.
They also contain few calories. Our butternut squash has only 38 calories per 100 grams. In addition, chips from pumpkin are always naturally gluten-free, lactose-free, sugar-free.
Pumpkin keeps you full for a long time and contains potassium, calcium, zinc and many vitamins. The many fibers ensure healthy digestion and saturate for a long time.
Try preparing beet in the oven!
The trick: starch and protein make the fries crispy
I'll give you the secret in a moment. If you don't want the fries to pop off when you dip them in ketchup, mayo and the like, you need starch and egg whites.
From Sweet potato fries from the oven you already know the trick. With pumpkin, hardly anyone uses it yet. Yet the secret can be transferred so well to pumpkin. Because pumpkin and sweet potatoes have a very similar consistency.
Only with a coating of starch and egg white they become really crispy.
This is because the starch absorbs the excess liquid from the pumpkin sticks.
As starch are potato starch, Cornstarch* or guar gum are suitable.
But the crucial step is to toss the fries in egg whites. To do this, you need to beat the egg whites until stiff and fold in the pumpkin wedges.
The beaten egg whites form a light crust around the pumpkin fries. You really have to try this! Therefore, the fries in my photos are not as nice smooth as conventional potato fries. But they are mega crispy.
What to look for when you want to make crispy pumpkin fries
Do you know this: The fries are already forever in the oven. But still very mushy, although they are already turning black at the corners. Crispy pumpkin fries really look different. But here's some simple tricks.
1. crispy pumpkin fries salt late
To make pumpkin fries crispy, don't salt them before baking. But only afterwards. The salt removes the water from the pumpkin wedges and makes them soggy.
2. the strength of the pumpkin sticks
The thinner, the faster the sticks are ready. And the thinner, the crispier the pumpkin fries will be.
It is also important that you leave enough space between the fries. They should not touch each other on the baking tray. For larger quantities, it may be necessary to start two baking cycles. Too many fries on one baking tray cannot become crispy.
As soon as they touch, they have no chance to form a crispy shell.
3. pat pumpkin dry
Like any vegetable, butternut and co. lose water as soon as they are cut. You must first wash off this excess plant juice under water.
Then pat the fries dry with paper towels or a kitchen towel.
Now the breading can hold onto the sticks and provide crunch.
4. turn fries
After half the time, the fries are turned over. This gives them a chance to become crispy on the underside as well. It is worthwhile to have the oven open during turning so that excess moisture can escape.
This is how you get the best fries in the world!
Crispy pumpkin fries from the oven
Ingredients
- 300 g Butternut squash
- 2 EL Spice mixture of: Bell pepper, paprika and curry powder
- 1 EL Cornstarch
- 1 Protein
Equipment
- Board and knife
- Bowl with water
- Paper towel
- Mixer
Anleitung
- Peel the squash and shape it into fries.300 g butternut squash
- Put the French fries in a bowl of water for 5 minutes
- In the meantime, prepare the spice mixture. Mix pepper, paprika, curry and cornstarch in a bowl. If you like, you can also add dried chilies. Important: Do not use salt!2 tablespoons spice mixture of: Bell pepper, paprika and curry powder, 1 tablespoon cornstarch
- Preheat the oven to 200° top-bottom heat.
- Line a baking sheet with parchment paper.
- Pat the pumpkin sticks dry with paper towels.
- Beat the egg whites until stiff.1 tablespoon cornstarch
- Fill the spice mixture into a bag or box. Now add the pumpkin sticks. Shake firmly so that the spices are evenly distributed.
- Put the fries in a bowl and fold in the beaten egg whites.
- Now place them on the baking tray. Important: Do not put them on top of each other!
- Bake for 10-15 minutes. Then turn and bake again for 10-15 minutes.
- If you want it especially crispy, switch the oven to hot air for the last 3 minutes. But be careful: keep an eye on the fries, otherwise they will quickly turn black!
Nährwerte
Tip: You can also make your fries in a hot air fryer instead of the oven.
The pumpkin fries taste especially good with a dip of sour cream, garlic, herbs and salt :) Serve the fries in a frying basket. This looks really great.
What goes well with pumpkin fries?
Hokkaido, butternut and co fries are a wonderful side dish for many dishes. I like to eat them as a main dish and prepare a big stool. But basically they go with everything you would eat normal fries with.
I can especially recommend burgers, such as:
- Jackfruit burger with vegan pulled pork
- Black beans burger with BBQ sauce
- Halloumi burger with grilled vegetables
If you like to keep it lower in calories, resort to a large mixed salad. Combine the butternut fries with various dips or toppings of dried herbs. It also goes very well with grilled cheese.
Our conclusion
If you want pumpkin fries to be crispy, you can add egg whites and Cornstarch* help. The Cornstarch* absorbs the liquid and ensures that the egg white sticks.
At the high temperatures in the oven, the egg whites become really nice and crispy. Mega delicious!
Good luck!
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