¼ Kabocha Squash
1 Cup of Sugar (240ml Cup)
½ Cup of Milk
1 Drizzle of Olive Oil
2 Cups of Wheat Flour
1 Tablespoon of Baking Powder
1 Teaspoon of Vanilla Sugar
1 Liter of Oil
150g of Melted White Chocolate
50g of Milk Chocolate for Garnishing, to Taste
Cut off the top of the Kabocha squash, then cut it into 4 equal-sized pieces, get one of these pieces (1/4 of the squash), peel it completely and remove all the seeds, then chop it into thin strips.
Transfer all these strips to a steamer pot and let them cook for 30 minutes.
After this indicated time, transfer all these strips to a large bowl and using a fork, mash them into a puree.
In another large bowl, add the eggs and the sugar, beat with an electric mixer until foamy.
Add the milk, all the squash puree, one drizzle of olive oil and beat all the ingredients again until combined.
Add the wheat flour, the baking powder and the vanilla sugar, beat one last time until a smooth and uniform mixture is formed.
Once you’ve done that, in a saucepan, add the oil, and once this oil is hot enough, dip a small metal ladle in the oil, fully soaking it.
Then fill the ladle with some of the squash mixture and first, dip only the bottom of the ladle, to fry it, then fry the whole ball, just like shown in the video.
Fry until golden brown.
Repeat this process until you’ve used up the whole mixture.
Once you’ve fried all of them, dip these balls in melted white chocolate, covering just half of them. Transfer them to a baking sheet lined with parchment paper and let them rest until the chocolate hardens.
Garnish as you wish.