The cheesy pumpkin croquettes, or balls as some may call them, are incredibly tasty, easy, and delightful. You can make them with just pumpkin or with pumpkin and potatoes, as I did today. I also added other delicious ingredients that make these pumpkin croquettes unique. They melt in your mouth and are cheesy, much to the children’s delight.
The cheesy pumpkin balls are the perfect comfort food for cold days. Soft, cheesy, and intensely flavored, they are ideal to enjoy with a side of vegetables or a fresh salad.
The pumpkin balls are the perfect dish for a light and tasty dinner. Prepare them with this easy and quick recipe and surprise your guests with a touch of originality.
Enough chatter, let’s find out what you need and how to make the recipe right after the photo as always.
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 21 oz Mantovana pumpkin (already cleaned)
- 2 potatoes (small)
- 5 tablespoons Grana Padano DOP
- 8 black olives
- 2 teaspoons parsley
- 3.5 oz smoked scamorza cheese (or Provola)
- as needed breadcrumbs
- as needed sunflower oil (for frying)
- 2 pinches salt
Tools
- 1 pan
Preparation of Cheesy Pumpkin Croquettes
To prepare the pumpkin croquettes, first, clean the pumpkin by removing the seeds and inner strings, peel it, and cut it into not so large cubes.
Cook the pumpkin cubes in a pan with a little oil, stirring often for 10 minutes or until they become soft, then remove from heat.
Blanch two small potatoes or one large with the skin on until they become very tender, then cool and peel them.
Mash the potatoes with a fork along with the pumpkin in a bowl, season with a pinch of salt, and add the fresh chopped parsley.
Now you can add finely chopped black olives to the mixture and work it well to incorporate the flavors, add the grated Grana and some breadcrumbs.
On a cutting board, cut the cheese into small pieces and set aside.
Place a little breadcrumbs in a deep plate, which will be used to coat the pumpkin croquettes once formed.
Then, with the help of a spoon, scoop a little pumpkin mixture, flatten it in the palm of your hands, and insert some small cheese pieces. Close the croquette by pressing gently.
You can shape the pumpkin croquettes round or elongated and flat, as I did. Quickly roll them in breadcrumbs.
When all the croquettes are formed, heat enough oil for frying and fry a few croquettes at a time until they are golden on one side, turn them over with a slotted spoon, and let them brown on the other side.
Drain the croquettes on paper towels as they are ready and serve them at the table still hot and cheesy, and…
ENJOY YOUR MEAL
Annatorte suggests
You can make the pumpkin croquettes with just pumpkin instead of adding potatoes. If you want, you can bake the pumpkin in the oven instead of cooking it in the pan.
The pumpkin croquettes can be baked on a baking sheet with parchment paper at 430°F for 15 minutes.
Storage
The pumpkin croquettes can be kept in the refrigerator in an airtight container for 3 days.
Other recipes
If you want to see other types of recipes, you can go back to HOME
How to Replace Breadcrumbs in Croquettes
Oat flakes: Finely blend the oat flakes to obtain a flour that will bind well, giving a rustic touch.
Corn flakes: Crushed, corn flakes add extra crunchiness to the balls.
Puffed rice: Ideal for those looking for a light and crunchy coating.
Bran: For a more rustic touch, rich in fibers.
