Beer-Battered Pumpkin with Dipping Sauce

It’s Thanksgiving week!  Is your menu set and your turkey bought?  I did the big grocery haul today for the ingredients I’ll need for what I’m taking to the Watson Thanksgiving meal.  Let’s just say I wasn’t the only one loading up my cart today.  Though there are still two things I haven’t been able to find:  frozen pearl onions and golden beets.

In the spirit of Thanksgiving, Big Guy and I had a mini-Thanksgiving yesterday and it was a blast!  We spent the evening laughing, eating amazing food and watching Hallmark Christmas movies (the husband is obsessed).  Before our big meal, we whipped up an fried pumpkin (!!!!) that blew our socks off.  It was so much better than we ever imagined.


First, carefully peel and cut a sugar or pie pumpkin (small pumpkins used for cooking) into slices.  The pumpkin is then dipped in a beer batter  that includes flour, cornstarch, salt and the beer.  Once battered, it goes straight into the hot oil where it cooks for about 3 minutes.  After frying the pumpkin, a few sage leaves are fried for a little savory punch of herb flavor.  Sprinkle with salt and serve with a buttermilk garlic dip.

You really can fry anything.

See you back here tomorrow with a delicious and healthy side dish that will be perfect for any of you that are still putting together your menu.


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