I want to draw your attention to the pumpkin in which made our dessert. It should be exactly like in the pictures. This is a Japanese cultivar with a high starch content. When it fully Matures, it is not possible to cut with a knife. In childhood her father cut with the axe into quarters. I think with the Japanese language, this variety is translated "stone skin" or something like that.

Thoroughly wash the pumpkin and peeled. Cut into slices with a thickness of 3-5 mm.

Prepare the dough (for the batter I use the ready mix as shown in photo). Heat the pan and add vegetable oil so the pieces of pumpkin, was half in the oil. The pieces of the pumpkin should start to roll in flour and then dip in the batter and fry on both sides until Golden brown.

Cooked pumpkin put on dish with paper that she has absorbed excess oil. Once pumpkin has cooled slightly, you can begin the meal. Bon appetit.