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Recipe by
Sicilian fried pumpkin is a tasty and crunchy side dish, typical of Sicilian cuisine. The pumpkin is cut into slices and fried in hot oil until it becomes golden and crisp. It is then seasoned with sugar, wine vinegar, chopped mint, and salt, which give it a sweet-and-sour, fresh flavor. Adding garlic gives an extra touch of flavor. This side dish is perfect to accompany meat or fish main courses.
Portion: the weight of the ingredients divided by 6 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 7: Peel the pumpkin, using a sharp knife remove the seeds and cut it into regular, thin slices
Step 2 of 7: In a saucepan, heat the oil and fry the pumpkin slices without flouring them
Step 3 of 7: When they are cooked, drain them and place them on a sheet of absorbent paper to remove the excess oil
Step 4 of 7: Put the pan back on the heat and sprinkle the pumpkin with a little vinegar
Step 5 of 7: Add a pinch of salt and sugar and a few chopped mint leaves.
Step 6 of 7: Let it flavor.
Step 7 of 7: If you like, you can also add a small amount of chopped garlic.
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In gray: not detected
| Average values | Per serving168 g · 1 of 6 | Per 100 g |
|---|---|---|
| Energy | 183 kJ44 kcal | 109 kJ26 kcal |
| Fat | 0.17 g | 0.1 g |
| of which saturated fatty acids | 0.17 g | 0.1 g |
| Carbohydrates | 10.9 g | 6.51 g |
| of which sugars | 4.74 g | 2.83 g |
| Fibre | 0.85 g | 0.51 g |
| Protein | 1.68 g | 1 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
