Panierte Kürbisbällchen

Ingredients

• 300 g starchy potatoes
• 150 g pumpkin flesh (e.g., Hokkaido pumpkin)
• 1 tbsp thyme
• 1 tbsp rosemary
• 2 tbsp parsley
• 100 g flour
• 3 eggs
• Salt
• Pepper (freshly ground)
• pinch of turmeric
• flour for dredging
• Vegetable oil for frying

Instructions

1. 1.

   Wash the potatoes and cook them in water for about 20 minutes until tender. Peel and press through a potato masher.

2. 2.

   Heat the oil to 160°C in a pot for frying.

3. 3.

   Finely grate the pumpkin flesh and add it to the mashed potatoes. Wash and finely dice the thyme, rosemary, and parsley. Stir the herbs with flour and eggs into the potato mixture and season with salt, pepper, and turmeric. Knead into a pliable dough and add more flour if needed. Shape small balls from the dough and fry them in batches for about 3 minutes until golden brown. Remove and drain on kitchen paper.