Beer-Battered Pumpkin with Dipping Sauce

Southern Living
Beer-Battered Pumpkin with Dipping Sauce Recipe

Photo: Greg Dupree; Styling: Heather Chadduck Hillegas

Makes 4 to 6 appetizer servings


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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


Hands-on: 40 Minutes
Total: 40 Minutes

1. Pour oil to a depth of 1 1/2 inches in a Dutch oven; heat over medium-high heat to 350°.

2. 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.)

3. 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.

4. 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.

Created date

September 2015