I wanted to create the perfect bonfire treat, you can make these ahead of time and just deep-fry when needed – serve these bite sized spiced bon bons in little bags for friends and family to tuck in to while they are ‘oohing & ahhhing’ over the fireworks.
The Bomb Filling
Mix makes 12, multiply as needed
150g pumpkin (or squash) – grated (raw)
40g cheddar cheese – grated
40 – 50g natural or penko breadcrumbs
1 teaspoon turmeric
1 teaspoon ground cumin
½ teaspoon chilli flakes (optional)
½ teaspoon mixed spice
1 x egg white (save the yolk for the coating)
This mix is good for 1.5 lots, multiply as needed
Flour, egg and breadcrumbs – place the 3 ingredients in to 3 separate bowls
1 heaped tablespoon plain flour
the left over egg yolk plus an egg – whisked
50 – 60g natural or penko breadcrumbs
- Simply mix all the bomb filling together in a large bowl – seasoning well.
- With damp hands mould in to heaped teaspoon sized small balls. This may be a little tricky as the mix is loose, damp hands help the mix from sticking – if it’s too tricky add more crumbs.
- It may also help to freeze the balls for 10 minutes or so before crumbing to firm them up.
- Get the coating mix ready.
- Gently coat the balls in flour, then coat in the egg, with dry hands coat in the crumbs making sure they retain their shape.
- You can wrap and store in the fridge until ready.
- Deep fry in hot oil approx. 170*, you don’t want the oil too hot as they won’t cook in the middle – – cook until really crispy golden brown.
Tip – If the balls are larger or the oil was too hot and they are still doughy in the middle – simply place them in a medium over for 8 – 10 minutes until cooked.