Baked Pumpkins and Zucchini

For the baked squash and zucchini, cut away the tops and ends from the washed zucchini.

Peel young squash and cut into thin even slices as well as the zucchini.

Salt, marinate with lemon juice and let sit for 1/2 hour.

Dry with kitchen paper, dust with flour and mix.

Heat oil to about 180° C.

Fry until nice and crispy and pat dry with kitchen paper.

If necessary, add more salt with fleur de sel (sea salt). Serve while still hot.

Preparation Tip:

If you like it heartier, you can also coat the vegetables in flour, egg and breadcrumbs and bake them like a Wiener Schnitzerl.

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