Beer-Battered Pumpkin with Dipping Sauce Recipe | Myrecipes - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- Vegetable oil
- 1 1/3 cups all-purpose flour
- 1/4 cup cornstarch
- 1 tablespoon plus 1/2 tsp. kosher salt, divided
- 1 (12-oz.) bottle cold light beer (such as Corona Light)
- 1/2 (3-lb.) sugar pumpkin, peeled, seeded, and cut into 1/2-inch-thick wedges
- 15 large fresh sage leaves
- 1 garlic clove
- 1/2 cup low-fat Greek yogurt
- 1/4 cup buttermilk
- 1/4 teaspoon hot sauce (such as Tabasco)
- 1/4 teaspoon freshly ground black pepper
Instructions
- Pour oil to a depth of 1 1/2 inches in a Dutch oven; heat over medium-high heat to 350 °.
- Whisk together flour, cornstarch, and 1 Tbsp. salt in a large bowl; whisk in beer. Dip pumpkin wedges in batter, allowing excess batter to drip off. (Pumpkin should be very lightly coated.)
- Gently lower pumpkin into hot oil, using tongs. Fry pumpkin, in 3 batches, 3 to 4 minutes or until tender inside and light brown outside, turning once. Place fried pumpkin on a wire rack in a jelly-roll pan; season with salt. Repeat procedure with sage leaves, frying 1 minute on each side.
- Place peeled garlic clove on a cutting board; smash garlic, using flat side of knife, to make a paste. Whisk together garlic, yogurt, next 3 ingredients, and remaining 1/2 tsp. salt. Serve yogurt mixture with fried pumpkin and sage leaves.
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