– 1.32 lb (peeled) Muscat Pumpkin,– 0.22 lb Parmesan,– 1 egg,– 0.22 lb breadcrumbs + extra for coating,– 0.22 lb hard mozzarella,– a handful of rosemary,
– 1 teaspoon oregano,– nutmeg,– salt and pepper,– oil,– 1 quart of vegetable oil for frying.
Instructions:
1. Peel and chop the pumpkin, then place it on a parchment-lined baking pan.
2. Bake the pumpkin at 392 F for 15-20 minutes after lightly oiling it.
3. Allow cooked pumpkin to cool. Meanwhile, finely grate parmesan, dice mozzarella, and chop rosemary.
4. Fork-mash or mix the chilled pumpkin, then add grated Parmesan cheese, oregano, rosemary, a pinch of nutmeg, salt and pepper to taste, a teaspoon of oil, breadcrumbs, and one egg.
5. Mix the ingredients into a thick dough.
6. Make tiny pancakes from dough. Place 1-2 mozzarella pieces in the center of each pancake, close, and shape into a ball.
7. After coating the balls in breadcrumbs, deep-fry them till golden brown.
8. Place cooked balls on a paper towel-lined dish to drain oil.