
I love this time of year, being able to buy pumpkins and find new and tasty ways to cook with them! These pumpkin schnitzels are the perfect way to use your pumpkins!
You may have seen the schnitzels I made a while ago, with celeriac, and I loved them. They were one of my favourite recipes.
I had the celeriac to make more schnitzels a couple of days ago. When I opened the fridge to get the celeriac I saw the pumpkin sat right next to it. That's how I came up with the idea to make pumpkin schnitzels.
I wasn't sure they were going to work, they are softer than celeriac and a different shape, which makes them a little hard to slice.
But they taste amazing! I think these pumpkin schnitzels are my new favourite recipe! I could sit and eat them all day!
They go well with chips, salad, potatoes; perfect for all occasions.
Along with changing the celeriac to pumpkin, for these schnitzles, I also changed the flour mix.
As some of you may have seen, I made some fried "chicken" a few days ago, I had some of the flour mix I dunked the "chicken" in left. Joss decided he wanted to use it for something and when I said I wanted to make schnitzels, he decided that's what would suit this flour mix perfectly.
We also make celeriac schnitzels with this flour mix, both tasted amazing! It was definitely a great addition!

This recipe makes 5-10, depending on the size of the slices you cut.
You can cut them between 1/2-1cm thick.

You need to dunk the pumpkin slices in the flour mix, then the batter, then the breadcrumbs before putting them in hot oil.
Make sure each step, the schnitzels are covered before moving on to the next one.

Check out our Autumn page for more pumpkin recipes.
I hope you love these as much as I do!
If you have any questions please send us a message. You can message us on facebook, instagram and youtube. We look forward to talking with you!
Please don't forget to tag us if you try any of our recipes @marisasveganrecipes on instagram and facebook. We can't wait to see what you make!
Marisa

Pumpkin Schnitzels - Makes 5-10
Ingredients
¼-½ Small Pumpkin
375ml Vegetable Oil
1 Cup Plain Flour
½ tbsp Smoked Paprika
½ tbsp Onion Powder
½ tbsp Garlic Powder
½ tbsp Paprika
½ tsp Salt
¼ tsp Ground Pepper
½ - 1 Cup Milk I used oat milk but any plant based milk will work.
1 Cup Breadcrumbs
Method
Peel the pumpkin and remove the seeds.
Slice the pumpkin into ½-1 cm thick pieces.
In a small bowl mix the flour, smoked paprika, onion powder, garlic powder, paprika, salt and pepper.
Transfer half of that mix to another little bowl and add the milk, a little at a time, mixing until you have a thick but slightly runny mix. This makes a batter,
In a third separate bowl, add the breadcrumbs.
Heat the oil in a small frying pan. Splash a small bit of water in the frying pan, if it sizzles, the oil is hot enough.
It doesn't take long for the oil to heat up.
You want to keep it are a med-low heat once it's hot enough so it doesn't keep getting hotter and burn the schnitzels.
With each slice of pumpkin you will need to dunk it in the flour mix, then the batter, then the breadcrumbs. Making sure it’s completely covered each time.
Then transfer them to the frying pan.
You can do more than one slice at a time but keep it at a single layer.
Fry each slice for 3-5 minutes each side or until the breadcrumbs look and feel dry.
Serve
Enjoy!
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