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Battered Pumpkin with Dipping Sauce

Featured in the Honolulu Star-Advertiser on October 11, 2017.



Battered Pumpkin with Dipping Sauce

  • Vegetable oil for frying
  • 1 1/3 cups all-purpose flour
  • 1/4 cup cornstarch
  • 1 1/2 teaspoons kosher salt, divided
  • 1 can ginger ale
  • 1/2 medium pumpkin, peeled, seeded, and cut into 1/2-inch thick wedges
  • 1 clove garlic
  • 1/2 cup low-fat Greek yogurt
  • 1/4 cup buttermilk
  • 1/4 teaspoon hot sauce
  • 1/4 teaspoon freshly ground black pepper


In a deep frying pan, pour oil to a depth of 1 1/2 inches over medium-high heat. In a large bowl, whisk together flour, cornstarch, and 1 teaspoon salt; then whisk in ginger ale. Dip pumpkin wedges in batter, allowing excess batter to drip off. Gently lower pumpkin into hot oil, using tongs. Fry pumpkin, in 3 batches, 3-4 minutes or until tender inside and light brown outside, turning once. Place fried pumpkin on a wire rack in a baking pan; season with salt. Place peeled garlic on a cutting board; smash garlic, using flat side of knife, to make a paste. Whisk together garlic, yogurt, buttermilk, hot sauce and remaining 1/2 teaspoon salt and pepper. Serve yogurt mixture with fried pumpkin. Makes 8 servings.

Approximate Nutrient Analysis per serving (based on approximately 1 cup serving):
560 calories, 29 g fat, 7 g saturated fat, 45 mg cholesterol, 1300 mg sodium, 54 g carbohydrate, 1 g fiber, 8 g sugar, 23 g protein


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