Crumbed Pumpkin and Garlic Slices

This post is in response to Hazel's Great Pumpkin Challenge. She's gathering pumpkin recipes from whoever wishes to contribute. Already there are many delicious variations of what to do with the humble pumpkin.

My offering is very simple, tasty and easy to prepare. Children like it done this way too.

I usually make it with Butternut Pumpkin - the round slices look nice, but any variety works just as well.

Crumbed Pumpkin and Garlic Slices
Cut , as much pumpkin as needed,  into slices about a quarter of an inch thick
1 egg
Half a teaspoon of finely minced garlic (or garlic powder)
Breadcrumbs
Olive Oil - enough for shallow frying
 
Lightly whisk the egg and garlic together
Dip each slice of pumpkin into the egg mix
Then coat each slice with breadcrumbs

The crumbed slices can be prepared ahead and left in the refrigerator, or, alternatively, cooked straight away as I did for this post.

Heat enough olive oil in a solid base pan and fry gently.  If cooked too fast, the coating will burn and the pumpkin will, of course, not cook through.

Turn after approx 4 minutes and then cook for another 4 or 5 minutes until, when skewered it's just tender.

Remove from pan, drain on absorbent paper (or a wire rack over absorbent paper).  These slices can be kept warm in an oven, quite happily,  until ready to be served.

Crumbed Garlic Pumpkin Slices