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Pumpkin Fritters in Salted Egg Sauce

This Pumpkin with Salted Egg Sauce recipe features crispy pumpkin fritters coated with a rich and creamy salted egg yolk sauce. It is a fun appetizer or mid-day snack when winter squash is in season.

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 4 people
Calories: 316 kcal
Course: Appetizer
Cuisine: Vietnamese

Ingredients

  • 4 salted duck eggs
  • 10.5 oz peeled and seeded pumpkin
  • 3.5 oz all purpose flour
  • 3 oz potato starch or cornstarch
  • 3/4 teaspoon baking powder
  • 1/4 plus 1/8 teaspoon salt, divided
  • 1/2 cup iced cold water, less 1-2 teaspoons
  • cooking oil
  • 1 tablespoon minced garlic 
  • 1/8 teaspoon black pepper
  • 2 tablespoons butter

Instructions

    Cup of Yum
  1. Place the salted duck eggs in a small pot and cover with water. Bring it to a boil and then slightly reduce the heat and boil for another 10 minutes. Total time starting from cold water may be up to 20 minutes.
  2. While cooking the eggs, chop pumpkin into 1/2 inch thick sticks.
  3. Once boiling time is over, rinse the eggs under cold water, then peel and discard the whites. Use a fork to mash the salted egg yolks finely, or use a spoon and press them against a sieve (mesh strainer).
  4. In a shallow plate, mix together potato starch, all purpose flour, baking powder and ⅛ teaspoon of salt. Divide the flour mixture into 2 equal parts. Place one half in a mixing bowl.
  5. Heat a generous amount of oil to 350-375ºF (180-190ºC) in a deep fryer or medium saucepan. While heating up the oil, mix one half of the flour mixture with ½ cup less 1-2 teaspoons of the cold water to form a batter. Do not overmix and it is okay have some lumps in the batter.
  6. Dip the pumpkin sticks into the batter and then dredge with the dry flour mixture. Deep-fry the pumpkin until light golden, about 3-3½ minutes. Transfer the fritters to a plate lined with paper towel or a wired rack to cool down slightly.
  7. Strain the oil and heat it back to 350-375ºF (180-190ºC). Deep-fry the pumpkin fritters the second time. This time, fry for about 1-1½ minutes until the fritters are golden and crispy. Transfer them to a plate lined with paper towel or a wired rack.
  8. Place a pan over medium and add oil to coat the bottom, about 1 tablespoon. Add minced garlic and sauté until fragrant.
  9. Add the mashed salted egg yolk and the remaining salt and pepper. Stir and break up the egg yolk pieces and let it absorb the oil. Then lower the heat slightly and add the butter. Stir to melt the butter and form a creamy sauce.
  10. Immediately add the pumpkin fritters to the pan and shake the pan or use a wooden spoon to move the pumpkin around and coat them with the sauce. Transfer to a serving plate and serve right away.

Notes

  • You can use any cooking pumpkin or winter squash (such as butternut squash, kabocha squash) that is sweet once cooked. Each type of squash may have a slight difference in texture.
  • You can use any cooking pumpkin or winter squash (such as butternut squash, kabocha squash) that is sweet once cooked. Each type of squash may have a slight difference in texture.

Nutrition Information

Calories 316kcal (16%) Carbohydrates 49g (16%) Protein 6g (12%) Fat 11g (17%) Saturated Fat 5g (25%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Trans Fat 1g Cholesterol 209mg (70%) Sodium 358mg (15%) Potassium 319mg (9%) Fiber 2g (8%) Sugar 2g (4%) Vitamin A 8346IU (167%) Vitamin C 16mg (18%) Calcium 114mg (11%) Iron 2mg (11%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 316

% Daily Value*

Calories 316kcal 16%
Carbohydrates 49g 16%
Protein 6g 12%
Fat 11g 17%
Saturated Fat 5g 25%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 4g 20%
Trans Fat 1g 50%
Cholesterol 209mg 70%
Sodium 358mg 15%
Potassium 319mg 7%
Fiber 2g 8%
Sugar 2g 4%
Vitamin A 8346IU 167%
Vitamin C 16mg 18%
Calcium 114mg 11%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.