Preparation:

Peel the pumpkin, cut it in half, remove the seeds and cut into sticks about 1 cm wide. Blanch pumpkin sticks in boiling salted water for 4 minutes, then drain, rinse under cold water and drain.

For the breading Crumble the pumpernickel in a food processor and mix it with Parmesan cheese and rosemary on a flat plate.

Beat the egg in a deep plate. Turn the pumpkin slices in the egg and then in the crumb mixture. Heat the oil in a pot and fry the pumpkin sticks in it in portions on both sides until golden brown. Keep the finished sticks warm in the oven (70°). Serve together with the chilli sauce.