Fried pumpkin: the Calabrian recipe

The fried pumpkin is an ideal recipe to easily make a tasty appetizer. Typical of the Cosenza district, this version of the pumpkin goes well with cruschi peppers, which are nothing more than air-dried red peppers.

Ingredients for 4 people

  • 400 g of pumpkin
  • Cruschi peppers
  • Re-ground wheat semolina
  • Seed oil
  • Garlic
  • Salt

How to make the Calabrian fried pumpkin

Clean the pumpkin, cut it initially into larger pieces, remove the skin, then cut into slices just under a centimeter thick. At this point, pass the slices of pumpkin in the re-ground semolina.

Heat the seed oil in a pan, add a clove of poached garlic, then add the pumpkin without overlapping the slices. Turn them a couple of times to prevent them from burning, then remove them from the oil once golden.

Serve the pumpkin together with the cruschi peppers, which once fried will become very crispy in a few seconds. It is recommended to taste this dish with a red wine with a strong and persistent flavor. Enjoy your meal!