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Greg Dupree; Styling: Heather Chadduck Hillegas

Recipe Summary

hands-on:
40 mins
total:
40 mins
Yield:
Makes 4 to 6 appetizer servings
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Ingredients

Ingredient Checklist

Directions

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

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  • 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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