Ingredients & Substitutes

Instructions

1. 1

   Grate 500 grams of fresh pumpkin into a large mixing bowl.

2. 2

   Add 60 milliliters of full-fat coconut milk, 120 grams of rice flour, 30 grams of cornstarch, 5 grams of finely minced onion, 10 grams of chopped fresh parsley, 1 gram of ground nutmeg, 0.5 grams of white pepper, and 5 grams of salt to the grated pumpkin, mixing thoroughly until a thick batter forms.

3. 3

   Heat 1 liter of vegetable oil in a deep pot or fryer to 175 degrees Celsius, ensuring the oil is sufficient for deep-frying.

4. 4

   Carefully drop tablespoon-sized portions of the pumpkin mixture into the hot oil, gently flattening each portion with the back of a spoon to form a patty, and deep-fry for approximately 3 to 4 minutes per side until golden brown and crispy.

5. 5

   Using a slotted spoon, carefully remove the deep-fried patties from the oil and place them on a wire rack lined with paper towels to drain any excess oil.

6. 6

   Continue the frying process with the remaining batter in batches, ensuring the oil temperature remains consistent throughout.

7. 7

   Serve the crispy deep-fried coconut pumpkin patties immediately while hot.