File this Pumpkin Schnitzel under The Mad Hausfrau’s propensity to schnitzel anything. I do strange things to schnitzel like coat them in Everything seasoning, cornflakes, and crushed pretzels. I’ve made schnitzel out of beets and celery root. Snicker at my schnitzeling if you like, but more times than not, the results are delicious. This fall, fresh roasted pumpkin had its turn.
My pumpkin and squash roasting shortcut:
First, the pie pumpkin must be made soft enough to make pumpkin schnitzel. This is my foolproof easy method. I placed the pie pumpkin on a baking sheet and baked it for 25 minutes in a hot oven. After it cools, it is much easier to slice it and peel the skin off. I use this process not only for pumpkins but also for all forms of squash. Friends and guests are totally surprised when they see me shove these whole into the oven. I find it a time saver. Often when we arrive at our weekend house late Friday evening, I throw pumpkins and squash in the oven and roast them for a bit then turn off the oven leaving them inside. Consequently, the next morning I can just start working on recipes.
After roasting, peeling the pumpkin and slicing it, the pieces are dredged in flour, egg and then a breadcrumb-crushed raw pumpkin seed combination. Fry the coated pieces in clarified butter. The crunchy coating of the pumpkin schnitzel is a perfect complement to the sweet soft pumpkin inside.
Even though the pumpkin schnitzel was perfect to eat on its own. I felt compelled to create a dipping sauce. Consequently, I scrambled through my fridge and came up with a whole milk yogurt, sour cream mix. I spiked it with fragrant sweet smoked paprika I bought in Budapest, then seasoned it with kosher salt, and freshly ground pepper. The combination worked perfectly. However, to save time, you can use any store-bought dip. Garlic and onion flavors would also work well with the pumpkin schnitzel.
This Pumpkin Schnitzel recipe would make a delicious Thanksgiving or fall appetizer. Just cut the pumpkin into smaller pieces before coating and frying.
Pumpkin Schnitzel
Ingredients
- 1 small pie pumpkin
- 1/2 cup whole milk Yogurt
- 1/3 cup sour cream
- 1 teaspoon sweet smoked Paprika
- 1/2 teaspoon salt
- 1 pinch sugar
- 1/3 cup raw pumpkin seeds chopped into small pieces.
- 1 cup Plain breadcrumbs
- 3 eggs
- 3/4 cup all-purpose flour
- 1/3 cup clarified butter
Instructions
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Preheat the oven to 400 degrees F.
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Place the whole pumpkin on a baking sheet. Place in oven and bake for 25 minutes..
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Remove from oven and let cool completely.
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In the meantime whisk together the yogurt, paprika, salt, and sugar. Place in the mixture in the refrigerator.
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In a separate bowl whisk together the pumpkin seeds and breadcrumbs. Spread the mixture out on a shallow plate.
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Beat the eggs together with a fork and pour out onto another shallow plate.
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Spread the flour out on a third shallow plate.
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Slice the stem off of the pumpkin and slice it in half.
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Use a spoon to scoop out the seeds. Reserve them if you would like to roast them later.
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Peel the skin off of the pumpkin halves, then slice each half into pieces.
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Heat the butter in a skillet.
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Place a layer of paper towels by the stove.
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Dredge the pumpkin pieces in the flour. Coat with the egg, then in the breadcrumb/pumpkin seed mixture.
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Place in the pan and fry on both sides until the crust is golden and crispy.
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Transfer to the paper towels to drain.
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When all the pieces have been fried, transfer to a serving platter. Remove the prepared paprika yogurt from the refrigerator and serve together.
Like this Pumpkin Schnitzel dish? Try some of my other pumpkin recipes:
