I made the breaded pumpkin recipe quite often until I discovered this recipe. I'm a delight!
3 small pumpkins (about 500 g)
200 ml yogurt / whipped milk
2 tablespoons olive oil
50 g of cow's milk
breadcrumbs and cornflakes
Peel a squash, grate it and cut it into 1-1.5 cm thin sticks and sprinkle with salt. Let them for about 10-15 minutes, let the water come out of them.
Meanwhile, mix the breadcrumbs with the ground cornflakes and the grated telemeau.
The yogurt is combined with the olive oil and is homogenized.
The zucchini sticks are dried with an absorbent towel and placed in the yogurt mixture. Then roll well through the breadcrumbs mixture.
Place in a tray lined with baking paper
and put in the oven heated to 190 degrees, until golden brown.
I served it warm, with horseradish sauce and English cakes .