Ingredients

• 1 lb zucchini
• 2 tablespoons pumpkin seeds
• 150 g flour
• 1 pinch baking powder
• 1 egg
• 1 egg yolk
• 20 ml white wine
• 5 ripe tomatoes
• 1 pinch salt
• 1 pinch pepper
• 1 sprig fresh basil
• 1 small onion
• 1 garlic clove
• 1/2 cup olive oil (for frying)

Instructions

1. Cut the zucchinis in lengths, about 1cm broad.

2. Grind the pumpkin seeds and mix them well with flour, baking powder, salt, egg and yolk.

3. Slowly mix in the wine until the dough is smooth and has a batter consistency, it might be more or less.

4. Let rest for 20 minutes.

5. Pour boiling hot water over the tomatoes and peel them.

6. Cut tomatoes in small pieces and put seeds away.

7. Chop onion and garlic and sauté slightly in hot olive oil.

8. Add tomatoes and blend.

9. Spice with salt and pepper.

10. Cut basilca and mix under.

11. Heat the oil for frying to 180°C.

12. Put each piece of zucchini through the dough and fry for 3 til 4 minutes on both sides until golden.

13. Serve with Tomato ragout.

14. If you should not like tomatoes (shame!) then this is also delicios with remoulade sauce.