Cinnamon and Cilantro Pumpkin Fries


Who knew pumpkin fries tasted so awesome? They are not only tasty but healthy and so easy to make…go on..start carving away! Happy Eating!

preparation

preparation Time
7 mins

cook Time
15 mins

servings
6

calories
19 per serving

ingredients

  • 1 small pie pumpkin
  • 2 teaspoons cornstarch
  • 2 teaspoons olive oil
  • 1 teaspoons cinnamon
  • 1 teaspoons cumin
  • 1/4 tsp cayenne pepper
  • 1/4 cup queso fresco cheese, crumbled
  • 1/4 cup cilantro, chopped

directions

Directions:

Using a sharp knife, slice the pumpkin in half. Scoop out the seeds and pulp (reserve the seeds for roasting).Slice the two ends off of each half of pumpkin. Then slice each half in half again. Using a sharp vegetable peeler, peel the pumpkin pieces. Then slice the peeled pieces into 14" fries.Place the pumpkin fries in a large bowl and cover with cold water. Let the fries soak for at least 30 minutes, but preferably overnight.When fries are finished soaking, preheat the oven to 425. Line two or more baking sheets with parchment paper. Set aside.Drain the fries, and then pat dry with paper towels.Fill a large zip-top bag with the dried fries, and then top with cornstarch. Close the bag and shake to cover the fries.Place the fries in a large bowl, drizzle with the olive oil and then toss to coat with your hands. Sprinkle on the cinnamon, cumin, and cayenne then toss again until well-coated. Spread fries in a single layer on the prepared baking sheets.Bake in preheated oven for 10-15 minutes, flipping once halfway through, until the fries are crisp and golden brown.As soon as the fries come out of the oven, sprinkle on the crumbled cheese and cilantro.Serve.

recipe by

Kari K.


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Kari Karch

Kari Karch is a 19-year veteran of the culinary industry, creator of Kiss the Cook, and the head chef and spokesperson for the Kenmore brand. She has made many notable appearances on ABC Morning News, on WGN, on the Cooking Channel and as a judge for the World Food Championships.

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