Pumpkin fries follow up question;

[nao57]

So... initial attempts at Pumpkin fries aren't working great. Its not bad. But could improve a lot. So I wanted to come back and ask some stuff to improve it.

I can't get the texture to be ... right when we try to make them. Its like the pumpkin stuff is too wet, almost...well not quite wet but not starchy enough. I guess... ah, I'm trying to get them CRUNCHIER, without having the insides all evaporate. (What do you think on this?) Will blending or whisking the flour a bit improve this?

Also, is there a particular type of pumpkin type (the plant, seed type) that is best for pumpkin fries more than others?

Any other suggestions to tweak this to get it to work better? Thanks.

 

[DemeterAD9]

I didn’t see your old thread. How are you doing it?

I haven’t personally made pumpkin fries but I would probably take a raw pumpkin and slice it to the desired size. Either fry as is or coat in corn starch, maybe even a wet batter would be nice? For thicker slices frying twice may help. Air frying is an option too.

 

[Sally PB]

When making potato fries, it helps to soak them in water for a few minutes, then rinse and blot them dry. I do this when I make roasted potato chunks.

The rinse is to get rid of the starch on the surface so that they're crispier. I don't know if this applies to pumpkin fries, but I thought I'd mention it.

 

[Acre4Me]

I don’t see any previous post with what method you are using.

Why do you want to use pumpkin as a fry? Unlike potatoes, they aren’t starchy. Have you had pumpkin fries before?

Are you frying in oil? If so, temp is really important. Do not begin to fry until temp is correct and then heat oil back up before adding new batch. A countertop fryer is better than oil in a pan, but nothing can temp recover like a fry machine in a restaurant. Not knowing what you are using, I won’t say a specific temp. Oils have a flashpoint where it will ignite, and this differs by oil, which is why some oils are not used for frying.

Are you air frying?

Are you baking?

Flour? Trying to compensate for moisture?

Type of pumpkin? Pie pumpkin?

Remember, sweet potatoes are made into fries and they are not as moist as pumpkins, and they are often not really crispy bc they aren’t starchy like a regular potato.

More info.