Method
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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
