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Peel a squash, grate it and cut it into 0.5 cm slices. Place each slice on a flat plate and sprinkle with salt and pepper to taste. Leave it like this until the pumpkins leave their water (I left them until morning).
Take each slice and add it to the flour, then fry it in a pan in hot oil, but not too much. I used a so-called ceramic pan and tried it for the first time. Honestly, I was not disappointed at all and I didn't have to use a lot of oil.
After frying on both sides, take them out in a bowl lined with a paper towel to leave the excess oil, if necessary.
Serve with tomatoes and cucumbers, thus being an easy fasting dish.