Italian
Stuffed Pumpkin Fritters with Melting Cheese
by Chef Max Mariola · 1.1M subscribers on YouTube
Delicious autumn pumpkin fritters stuffed with melting goat Taleggio cheese, sage, and black truffle. Perfect as an aperitif snack, these crispy fritters are served with a creamy truffle sauce.
- Difficulty
- easy
Ingredients
11 items- Zucca Violina1 small pumpkin, about 500g
- Taleggio di CapraAbout 200g, sliced
- SageFresh sage leaves
- CreamHeavy cream
- Black TruffleBlack truffle, grated
- FlourAll-purpose flour
- WaterAs needed for batter
- PankoJapanese breadcrumbs
- Seed OilVegetable oil for frying
- SaltTo taste
- PepperTo taste
Method
- Peel the pumpkin (Violina variety) and slice it very thinly using a peeler or mandoline.
- In a bowl, mix the cream with grated black truffle, salt, and pepper until well combined.
- Place a slice of Taleggio cheese and a sage leaf on one pumpkin slice, then cover with another pumpkin slice to form a sandwich. Secure with toothpicks.
- Prepare a batter by mixing flour with water, salt, and pepper until smooth and pourable (not too thick).
- Dip each pumpkin sandwich into the batter, then coat evenly with panko breadcrumbs.
- Fry the fritters in hot vegetable oil (about 170°C) until golden brown on both sides and the pumpkin is tender. About 3-4 minutes per side.
- Remove toothpicks before serving.
- Serve the fritters with the remaining truffle cream sauce as a dip.
Chef Max Mariola
Professional chefReviewer1.1M subscribers on YouTube400.6M total channel viewsChef italiano. Ricette cucinate a casa, focus completo sulle ricette.
