Golden-brown fried pumpkin gets a warm dressing of vinegar, garlic and a little sugar. Mint keeps the dish fresh; give the flavors at least half an hour to meld, then serve the pumpkin at room temperature.
Zucca in agrodolce brings together two distinct flavors: agrodolce means sweet and sour. In this Sicilian preparation, the sweetness comes mainly from the pumpkin and a small amount of sugar; vinegar provides a counterpoint. Garlic gives the dressing savory depth, and mint adds a cool, herby aroma. The result isn’t a sauce that the pumpkin swims in, but tender slices with a glossy coating and a pronounced tangy, fresh accent.
The first step is to fry the pumpkin slices until golden brown. Use a sturdy frying pan and cook in batches: if the pan is too crowded, the pumpkin releases moisture and won’t brown as well. Slices about a centimeter thick will cook through without quickly falling apart. Butternut squash is handy because it cuts evenly and holds its shape. Another pumpkin with dense flesh works too; remove the skin if it’s tough. Pumpkin is widely available in the Netherlands, especially in autumn and winter, though storage varieties can often be found for longer.
Let the garlic soften briefly in a little of the frying oil before adding the vinegar. This gives the dressing flavor without letting the garlic turn dark and bitter. Warm the vinegar and sugar briefly, just until the sugar dissolves, but don’t let the mixture reduce for long: there should be enough dressing left to seep between the slices. Red wine vinegar gives a full, fruity acidity; white wine vinegar is a slightly more neutral alternative. Don’t start by adding extra sugar: the sweetness of pumpkin varies by variety and ripeness.
Spoon the warm dressing over the fried pumpkin and scatter the mint over it. As it rests, the flesh absorbs the acidity and garlic while still holding its shape. So it’s best to make the dish at least half an hour before serving; the sweet-and-sour flavors come through more clearly at room temperature than when the pumpkin is hot. Serve it as a side dish with grilled vegetables, fish or a simple pasta. Store any leftovers covered in the refrigerator and let them come to room temperature before serving; eat within two days.
Cut the pumpkin into slices about 1 cm thick. Pat them dry and sprinkle with the salt.
Heat 3 tbsp olive oil in a large frying pan over medium-high heat. Fry the pumpkin in batches for about 3–4 minutes per side, until golden brown and tender; add some of the remaining oil if needed. Arrange the slices in a shallow dish and grind black pepper over them.
Pour off any excess oil from the pan, leaving about 1 tbsp. Turn the heat to low and fry the garlic for about 30 seconds, until fragrant but not browned.
Add the vinegar and sugar and stir until the sugar has dissolved. Let the dressing simmer gently for about 1 minute, then remove the pan from the heat.
Pour the warm dressing evenly over the pumpkin. Scatter the mint over it and let it rest for at least 30 minutes. Serve at room temperature.
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