Fried Pumpkin

Name: Fried Pumpkin (Zucca Fritta)
Yield: Serves 4–6
Cuisine: Italy
Ingredients: 2 eggs, beaten; salt; 18 fl oz (500 ml) milk; 1¼ lb (500 g) pumpkin, rind removed; 4 oz (100 g) butter; 4 tablespoons stale breadcrumbs; 3 tablespoons plain white flour; 2 tablespoons oil

Zucca Fritta

Preparation info

Serves
4–6

Difficulty
Easy

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.

Ingredients

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

Europe
Italy
Lunch
Vegetarian
Mediterranean

Method

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.