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🍽️ Crispy Pumpkin Strips with Radish Dressing

259 kcal · 30 min · 4 servings

Ingredients

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

Instructions

1. 1. Peel the pumpkin and remove the inner seeds and pulp.
2. 2. Cut the pumpkin flesh into slices about half a centimeter thick.
3. 3. Sprinkle salt on both sides of the slices.
4. 4. Let the salted slices sit for thirty minutes to release moisture.
5. 5. Then pat the slices dry with kitchen paper.
6. 6. Season the dry slices with pepper and ground nutmeg.
7. 7. Whisk the eggs in a bowl with the herbs beforehand.
8. 8. Coat the pumpkin slices first in flour.
9. 9. Then dip the floured slices into the egg-herb mixture.
10. 10. Heat ghee in a pan, but keep the heat moderate.
11. 11. Fry the breaded pumpkin strips slowly until golden brown on both sides.
12. 12. Mix oil, vinegar, salt, and pepper to make a vinaigrette.
13. 13. Chop the radishes finely or slice them thinly for the dressing.
14. 14. Add the radishes to the vinaigrette and mix everything well.
15. 15. Drizzle the finished dressing over the warm pumpkin strips.
16. 16. Serve the strips on a bed of fresh herb salad.

Nutrition per serving

• kcal: 259
• Protein: 6 g · Fett/Fat: 20 g · Carbs: 13 g