Pumpkin Donuts with Mozzarella


– 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.


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.

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