Description
These Fried Pumpkin Rings with Coconut Crust are a sweet, crispy fall snack featuring tender pumpkin slices coated in a crunchy coconut and panko breading. Each bite is bursting with warmth from cinnamon and nutmeg, making them perfect for gatherings, snacks, or a unique appetizer. Serve with maple syrup or powdered sugar for an irresistible, golden treat that’s easy to customize for gluten-free or vegan diets.
Ingredients
Pumpkin Rings
- 1 small pumpkin, peeled, seeds removed, and sliced into 1/2-inch rings
Coating
- 1 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
Binding & Crunch
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 1/2 cup shredded sweetened coconut
Frying & Serving
- Vegetable oil, for frying
- Maple syrup or powdered sugar for serving
Optional Substitutions
- Use gluten-free flour and gluten-free panko breadcrumbs for a gluten-free version
- Replace eggs with a flaxseed and water mixture for a vegan alternative
Instructions
- Prepare the Pumpkin Rings: Start by peeling the pumpkin and removing the seeds. Cut the flesh into 1/2-inch thick rings, ensuring each one is of even thickness for uniform cooking. Set the rings aside as you prepare the other elements.
- Prepare the Breading Stations: In one bowl, combine the flour, ground cinnamon, nutmeg, and salt to form the seasoned flour coating. In a second bowl, beat the eggs until smooth. In a third bowl, mix together the panko breadcrumbs and shredded sweetened coconut—this will be the final crunchy layer.
- Coat the Pumpkin Rings: Dip each pumpkin ring first in the seasoned flour, ensuring it is fully covered. Next, dip the ring into the beaten eggs, letting any excess drip off, then press the ring into the panko-coconut mixture until well coated all around. Repeat with all pumpkin rings.
- Heat the Oil: Pour about 1 inch of vegetable oil into a large frying pan and place over medium heat. Heat until the oil reaches 350°F (175°C), or test readiness by dropping in a small piece of bread—if it sizzles and turns golden in about 30 seconds, the oil is ready.
- Fry the Pumpkin Rings: Carefully add the coated pumpkin rings to the hot oil in batches, avoiding overcrowding. Fry each ring for 2-3 minutes per side, using tongs to flip, until both sides are golden brown and crispy.
- Drain and Serve: Once fried, transfer the rings to a plate lined with paper towels to drain extra oil. Serve the pumpkin rings warm, drizzled with maple syrup or dusted with powdered sugar for a sweet finish.
Notes
- Choose sugar or pie pumpkins for a sweeter, less stringy result.
- Slice pumpkin rings evenly to ensure uniform cooking.
- Firmly press the panko-coconut mixture onto each ring for an even, crisp crust.
- For a gluten-free option, use gluten-free flour and panko.
- Make it vegan by substituting eggs with a flaxseed and water mixture.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Snacks
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 2-3 rings
- Calories: 240
- Sugar: 9g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 47mg
