The pumpkin cutlets without eggs in an air fryer are a simple, light and truly irresistible dish: a perfect autumn vegetarian recipe for those who love the sweet and delicate taste of pumpkin but want a crispy and golden result like a real cutlet.
In this egg-free version, the pumpkin slices are simply dipped in milk and then in a breadcrumb and parmesan coating, which forms a golden and fragrant crust during cooking. The result is a perfect contrast: soft inside and crispy outside, with a full and natural flavor that even wins over those who usually don’t like pumpkin.
The air fryer allows for even cooking without frying and with very little oil: just a few spritzes to make them golden and tasty, with fewer fats and calories compared to the traditional version.
Pumpkin cutlets are ideal as a vegetarian main course, but also as a tempting side dish to accompany meat or cheese. They are perfect hot, just made, but also great warm: a healthy and genuine way to bring the fragrance and color of autumn to the table in just a few minutes, with simple ingredients.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 8 cutlets
- Cooking methods: Air Frying, Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for Pumpkin Cutlets Without Eggs in Air Fryer:
- 1.3 lbs pumpkin (Butternut or Violina)
- as needed milk (cow's milk or plant-based)
- 3 tbsps breadcrumbs
- 2 tbsps parmesan
- as needed fine salt
- as needed black pepper
- as needed extra virgin olive oil
Tools for Pumpkin Cutlets Without Eggs in Air Fryer:
- 1 Knife
- 1 Air Fryer Cecotec
- 2 Dishes
Steps for Preparing and Cooking Pumpkin Cutlets Without Eggs in Air Fryer:
With a sharp knife, remove the skin from the pumpkin and cut it into regular slices 0.4-0.6 inches thick, using the Butternut or Violina squash as they are long, allowing for regular round slices since the ‘neck’ is full and seedless.
In a dish, place the milk, unsweetened cow’s or plant-based milk like soy, oat, or almond.
In another dish, place the breadcrumbs, parmesan, and salt and mix well; you can also add pepper and season it with spices to your liking (sweet paprika, nutmeg, or chopped rosemary).
Dip the pumpkin slices first in the milk and then in the coating, making it adhere well.
Place the pumpkin cutlets on the air fryer grill (you will need to do at least 2 batches), lightly salt them again, and spray a few puffs of extra virgin olive oil on the surface to achieve greater crunchiness on the outside.
Cook at 375°F for 18 minutes, turning them halfway and spraying a little oil again; when finished, they should be golden and crispy.
For oven cooking, place the cutlets in a non-stick pan and bake at 390°F for 20/25 minutes, turning them halfway.
Serve hot as a vegetarian main course or light autumn side.
Also excellent warm, accompanied with yogurt sauce, light mayonnaise, or a squeeze of fresh lemon.
FAQ
Can I use any type of pumpkin?
Yes, but the best varieties are the long Neapolitan pumpkin and the Butternut (Violina). Both have dense and sweet flesh that maintains its shape when cooked and are more regular in shape compared to round ones.
Is it necessary to flip them halfway through cooking?
Yes, to ensure a perfect browning on both sides. After about 9 minutes, flip them and spray another puff of oil.
Can I replace cow’s milk?
Sure! Use an unsweetened plant-based milk, like soy, oat, or almond. Soy milk gives the most similar result to cow’s milk in terms of creaminess and coating adhesion.
How can I make them completely vegan?
For a 100% vegan version, replace the milk with a plant-based beverage and parmesan with nutritional yeast flakes or a mix of breadcrumbs and chickpea flour (in equal parts). This way, you will get a crunchy and flavorful coating.
Can I prepare them in advance?
Yes, you can coat them and store them in the refrigerator for up to 12 hours before cooking. Once cooked, they can be reheated in the air fryer at 350°F for 3-4 minutes.
