Gorgonzola filled Pumpkin Bites – MyPinchofItaly.co.uk

Delicious these fried pumpkin bites filled with Gorgonzola cheese. Obtain prepared to devour them up one by one.

Makes about 15-20 balls, Preparation 20 minutes, Cooking 25 minutes

. Pumpkin, approx.
300 g
cut into pieces . . . . 2 little potatoes or 1 medium-sized potato, cut into pieces . . . . Gorgonzola gorgonzola-piccante .
.
. . Grated Parmigiano cheese, approx. 60 g .
.
.
.
2 egg yolks .
.
. .
2
gently beaten egg whites .
.
. . A pinch of nutmeg .
.
. . Breadcrumbs, to taste .

. . . Salt and black pepper, to taste . . . . Peanut oil for deep-frying, to taste .

Approach

Cut the potato and pumpkin into little portions. In a pot with gently salted water, boil the potato and pumpkin portions together till soft. Drain pipes and after that mash the pumpkin and potatoes independently with a fork or potato masher to get a puree.

Pointer: Pumpkin can keep a fair bit of water, so it is best to mash it independently from the potato. Additionally, you can bake the pumpkin in the oven for thirty minutes at 205 C/ 400 F/ Gas 6.

Mix the 2 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 till company.

Take a few of the dough and fill it with a couple of pieces of Gorgonzola, close with more dough and form a ball in between the palms of your hands,

Dip in gently beaten egg whites and after that in breadcrumbs.

Heat the peanut oil.

Plunge them entirely in the hot oil and fry them for a minimum of 2-3 minutes optimum. It is constantly best to fry a couple of at a time, 3 at the most. 4, so that the oil temperature level does not drop too low.Drain on a plate lined with paper towels, include a pinch of salt and serve.

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