Delicious these fried pumpkin bites filled with Gorgonzola cheese. Get yourself ready to devour them up one by one.
Makes about 15-20 balls, Preparation 20 mins, Cooking 25 mins
- Pumpkin, approx. 300 g cut into pieces
- 2 small potatoes or 1 medium-sized potato, cut into pieces
- Gorgonzola gorgonzola-piccante
- Grated Parmigiano cheese, approx. 60 g
- 2 egg yolks
- 2 lightly beaten egg whites
- A pinch of nutmeg
- Breadcrumbs, to taste
- Salt and black pepper, to taste
- Peanut oil for deep-frying, to taste
Cut the potato and pumpkin into small chunks. In a pot with lightly salted water, boil the potato and pumpkin chunks together until soft. Drain and then mash the pumpkin and potatoes separately with a fork or potato masher to obtain a puree.
Tip: Pumpkin can retain quite a bit of water, so it is best to mash it separately from the potato. Alternatively, you can bake the pumpkin in the oven for 30 minutes at 205 C /400 F/ Gas 6.
Mix the two purees in a bowl together with the grated Parmesan cheese, 2 egg yolks, a tablespoon of breadcrumbs, a pinch of nutmeg, salt and black pepper and stir until firm.
Take some of the dough and fill it with a few pieces of Gorgonzola, close with more dough and form a ball between the palms of your hands,
Dip in lightly beaten egg whites and then in breadcrumbs.
Heat the peanut oil.
Plunge them completely in the hot oil and fry them for at least 2-3 minutes maximum. It is always best to fry a few at a time, 3 at the most. 4, so that the oil temperature does not drop too low.
Drain on a plate lined with paper roll, add a pinch of salt and serve.