The pumpkin cutlets are a very simple and tasty vegetarian second course, a version that easily deceives the eye and even encourages children to eat them. The taste, no, you can taste the pumpkin, but they are really delicious. To make the dough, I recommend using the Delica pumpkin to be cooked whole in the oven to obtain a dry and creamy pulp perfect for this recipe. You can fry them, bake them in the oven, or use an air fryer. For small portions, I always opt for the air fryer. In a few minutes, your pumpkin cutlets will be ready!
Not to be missed
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 2 People
- Cooking methods: Oven, Electric Oven, Air Frying
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
With these doses you should get four pumpkin cutlets. If you make them thicker, you will have three.
- 1 cup cup cooked pumpkin puree
- 1/2 cup cup all-purpose flour (approximately)
- 1/2 teaspoon salt
- to taste smoked paprika
- to taste extra virgin olive oil
- to taste breadcrumbs
Tools
- 1 Bowl
- 1 Kitchen Spatula
- 1 Reusable Parchment Paper Mat
Steps
In a bowl, mix the pumpkin puree with the flour. You will have to go by eye because it depends on how much flour the pumpkin absorbs: consider between 1/2 and 3/4 cup approximately. Add the salt, smoked paprika, or if you prefer, you can add parsley or rosemary, minced garlic, or a pinch of nutmeg and mix. With hands slightly oiled, form the cutlets and coat them with breadcrumbs. Place them on a baking sheet lined with parchment paper or with the appropriate reusable mats. Add extra virgin olive oil and bake in a preheated oven at 350 °F for twenty minutes.
Notes
How to bake a whole pumpkin in the oven is well explained in the related article.
