6 eggs (2 whole eggs + 4 yolks) |
PEEL pumpkin, remove seeds and cut into 1”x1” squares.
BOIL pumpkin with a pinch of salt until soft but not mushy. Once cooked, drain all water and pat pumpkin dry with a cloth.
LET sit overnight in a sealed container.
COMBINE pumpkin with sugar, flour, baking powder, 2 eggs and 4 yolks until it forms a dough.
LET sit for 15 minutes then form into small balls, about the size of a tangerine.
HEAT vegetable oil until almost (but not quite) sizzling.
Drop in dough balls, rotating periodically, until fried through. Once finished, place on a paper towel covered plate to cool.
ROLL the balls in sugar and cinnamon, once cooled, until lightly coated.