Deep-Fried Pumpkin Crisps With Honey-Spiced Macadamias
Deep-Fried Pumpkin Crisps With Honey-Spiced Macadamias
These crunchy, earthy pumpkin (squash) crisps can also be enjoyed on their own as a snack, as can the macadamias. They can each be made ahead of time, and stored in separate airtight containers in the pantry for up to a week. — Vicky Valsamis, author of The Vegetable: Recipes That Celebrate Nature
Servings
4
Ingredients
- 2 tablespoon olive oil
- 1 1/2 tablespoon honey
- 1 tablespoon smoked paprika
- 1 garlic clove, crushed
- 1/4 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon sea salt
- 1 1/2 cup unsalted macadamia nuts
- 1/2 cup plain yogurt
- 1/4 teaspoon sea salt
- 1 tablespoon extra-virgin olive oil
- 1 small garlic clove, peeled and finely grated
- vegetable oil, for deep-frying
- 2 pound 3 ounces kabocha or kent pumpkin (winter squash), peeled and deseeded
- 10 sage leaves
Directions
- Preheat a fan-forced oven to 180 degrees C (350 degrees F). Line a baking tray with baking paper. In a small frying pan, combine the olive oil, honey, paprika, garlic, chili powder, cumin and salt. Stir over low heat for 2–3 minutes, or until melted together and combined.
- Turn off the heat and add the macadamias, stirring with a spoon until well coated. Transfer to the baking tray and bake for 10 minutes, turning the nuts over halfway through. Remove from the oven and allow to cool completely.
- Combine the dressing ingredients in a small bowl and whisk until combined. Set aside.
- Pour 6–7 centimeters (2 1/2 inches) of vegetable oil into a medium-sized heavy-based saucepan. Heat over medium heat until a cooking thermometer registers 160 degrees C (320 degrees F).
- Meanwhile, thinly slice the pumpkin using a vegetable peeler, or a mandolin set to its thinnest setting. Using a slotted spoon, and working in batches, gently lower the pumpkin slices into the oil. Fry for 3–4 minutes, until crisp. Drain on paper towel and repeat until finished.
- Add the sage leaves to the oil for 30 seconds, or until crisp, then drain on paper towel.
- Arrange the fried pumpkin slices on a serving platter and drizzle with lashings of the dressing. Scatter the macadamias and sage over and serve immediately.
- Recipe excerpted from The Vegetable: Recipes That Celebrate Nature by Caroline Griffiths and Vicky Valsamis (Smith Street Books, 2017)