Crispy Pumpkin Sticks

Ingredients

• 800 g pumpkin (e.g., Hokkaido)
• fine sea salt
• pepper from the mill
• freshly grated nutmeg
• 2 Eggs
• 3 tbsp mixed chopped herbs (e.g., borage, dill, parsley)
• flour for coating
• 2 tbsp clarified butter for frying
• 4 tbsp olive oil
• 2 tbsp white wine vinegar
• 4 finely chopped radishes

Instructions

1. 1.

   Peel, deseed, and slice the pumpkin into 1/2 cm thick rounds. Sprinkle both sides with salt and let them draw out juice for 30 minutes. Pat dry with kitchen paper and season with pepper and nutmeg. Whisk the eggs with the herbs. Dredge each pumpkin slice first in flour, then in egg mixture. Fry slowly in not too hot clarified butter until golden yellow on both sides.

2. 2.

   Make a vinaigrette from oil, vinegar, salt, pepper, and radishes, then drizzle over the fried pumpkin sticks. Serve plated with fresh herb salad.