Cook peas and drain; with a hand-blender mix the peas with the fossa cheese, flour and milk; If the mixture is still too much liquid thicken with another bit of flour. Let rest in refrigerator for an hour then form into meatballs.
Divide the yolk from the egg white. Mount Snow it and pass the meatballs. Let rest a few hours in the refrigerator and then toss in beaten egg yolk and bread; as an alternative to bread with sesame seeds. Immersion frying.
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