Pumpkin Bombs (12)

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.

Ingredients

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)

seasoning

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

Method

  •       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.

Recipe by Zena Leech-Calton ©

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