Fried Pumpkin

Zucca Fritta

Preparation info
  • Serves


    • Difficulty


Appears in
Italian Regional Cookery

By Valentina Harris

Published 1990

  • About

In this recipe, slices of pumpkin are cooked in a coating of egg and breadcrumbs rather like Cotolette alla milanese. It is excellent served as a light lunch with a fairly sour salad to offset the sweetness of the pumpkin.


  • lb (500 g) pumpkin, rind removed
  • salt
  • 18 fl oz<


De-seed the pumpkin and cut it into ¾ inch (2 cm) slices. Put the slices in a saucepan, sprinkle with salt, cover with milk and bring to the boil. Simmer until tender, drain and set aside to cool.