Walnut/Panko-Crusted Pumpkin Poppers With Blue Cheese Cream

Serve these deliciously creamy poppers as a snack or a side. If you're not a big fan of moldy cheeses, try replacing it with an aïoli or chili mayo.

Prepare these ahead of time, as they will need to be frozen solid before you can bread and fry them. 

Ingredients

1 pumpkin

~100g butter

At least 2 dl (1 cup) panko

At least 50g walnuts

At least 2 dl (1 cup) flour

At least 3 eggs

Salt

Pepper

Blue cheese cream

250g crème fraîche 

200g soft blue cheese

Salt

Cut your pumpkin in half and scrape out the seeds with a spoon. Place cut side down on a baking tray, and poke a lot of holes in the skin with a fork or small knife. Bake in the oven at 150C(300F) until soft. 

Put your butter in a pan at medium heat and let it melt. Keep swirling the butter around in the pan to avoid burning it. Once it starts to brown and smell nutty, it's done. 

Side note: If you haven't used browned butter before, taste it before adding it - it's an absolutely amazing ingredient to have on hand. 

When cool enough to handle, scrape out the meat of the pumpkin into a blender or food processor and add a little browned butter, salt and pepper. Blend until smooth and season to your taste. 

Your pure is ready to turn into these poppers, but it's also delicious served as a garnish for fish.

Place spoonfuls of your pure on a piece of baking parchment with a cutting board or tray underneath, then move to the freezer overnight. Meanwhile prepare your breading - put flour in a bowl or on a plate, chop your walnut and mix with panko, and lightly beat the eggs. 

When frozen solid get out a few at a time to bread, so they don't have time to thaw. 

Cover with flour, shake off the excess, then cover with eggs and drip off the excess. Cover with your panko/walnut mixture, then back into your eggs - repeat until you have three layers of panko and walnuts. Return to the freezer. 

Heat your oil to 180C (355F) then transfer the poppers a few at a time directly from the freezer to the oil. When brown and crispy move to a plate lined with paper towels. Let rest for a minute or two, then test the core temperature by inserting a needle and then touching it to your lips. If they are not warm all the way through, toss them in the oven at 150C (300F) for a few minutes and test again - don't put them back in the oil, as they will quickly burn, making the walnuts very bitter. 

If you have more pumpkin poppers than you need, finish breading them, and keep them in the freezer for an easy snack or sidedish that you can fry whenever you need.

This condiment is very easy to make. All you need is crème fraîche, your favorite soft blue cheese, and a bit of salt. 

I used the local danish "Danablu" cheese, but get whichever one you like - but bring it to room temperature before mixing to soften it up. 

Place your crème fraîche in a bowl or stand mixer and incorporate a pinch of salt and a tablespoon of cheese with the paddle attachment for your stand mixer or a rubber spatula. Taste it and add more cheese or salt to your liking. 

I prefer serving the cream at room temperature, as it will be too hard to easily scoop up with the poppers, if served cold.

The cream keeps for at least a few days, often more, so if you have extra, try adding it to a burger or sandwich.

I like serving these on a wooden board, with a spoonful of the cream on the side, as i think the "rustic" look goes well with the flavors.