Scopri

Battered Fried Pumpkin

Chef Maurizio Bosotti
Chef Maurizio Bosotti

Method

  1. 01 /

    Cut the pumpkin and remove the seeds and skin.

    Cut it into slices no thicker than 5 mm.

    Put the eggs in a bowl and beat them vigorously, adding a pinch of salt.

    Add the flour and the beer, continuing to mix until you get an even mixture of fluid consistency.

    Put the sunflower oil in a saucepan and bring it to a temperature of 165°C.

    Lightly flour the slices of pumpkin, put them in the batter and place them in the boiling oil, a few at a time, so as not to lower the temperature of the frying oil.

    Remove the fried pumpkin slices when they are golden brown.

    Drain them on absorbent kitchen paper and serve both hot and lukewarm, finishing with a sprinkle of salt.

    We used the Hokkaido pumpkin, you can use another type to your liking, but it is important that it has a firm pulp.

    They are perfect to serve with an aperitif and as a side dish to meat, such as roast veal for example.

Ingredients

650 g pumpkin (weighed with skin and seeds)

100 g 00 tipo flour

70 ml light beer

2 eggs

1 pinch salt

1 l sunflower oil

You may also like

Pumpkin flan
Pumpkin soup
Confit squash
Wholemeal crackers with chickpea and asparagus cream
Burrata and baby plum tomatoes in a glass
Spelt like risotto with beetroot, parmesan cheese and balsamic vinegar
Pumpkin flan
Pumpkin soup
Confit squash
Wholemeal crackers with chickpea and asparagus cream
Burrata and baby plum tomatoes in a glass
Spelt like risotto with beetroot, parmesan cheese and balsamic vinegar
Add to favourite
Copyright © 2023 Cuciniamo S.r.l. - P.iva e Cod. Fisc. 11653660966 All Rights Reserved. Privacy policy | Cookie policy | Customize