John Myers
Ingredients for 2 servings:
- 4 slice(s) pumpkin flesh, e.g. butternut, approx. 5 – 8 mm thick
- 4 slices of ham
- 4 slice(s) cheese, spicy, variety to taste
- Flour
- breadcrumbs
- 2 eggs
- Oil for frying
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes
Salt and pepper the pumpkin slices on both sides. Place a slice of cheese on each ham and fold it in so the cheese doesn’t run out while frying. Place these between two slices of pumpkin. (I also pin them together with two toothpicks, and trim off the slightly overhanging ends so they can be found later.) Bread the pumpkin parcels, first in flour, then in beaten egg, and then in breadcrumbs. Lightly pound the crumbs. You can double-bread them and then coat them again in egg and breadcrumbs. Add about 1 cm of oil to a sufficiently large frying pan (the pumpkin should be half submerged in oil) and heat. Fry the pumpkin cutlets on both sides at a moderate heat until golden brown. The pumpkin should still be slightly firm to the bite. Serve with potatoes and salad, and a creamy dipping sauce, for example, with garlic or horseradish.
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