PUMPKIN AND POTATO CROQUETTES WITH MELTING CENTER are little golden treasures of pure goodness: crispy outside, soft and creamy inside, with an irresistible cheese center that melts at the first bite.
A dish that captures all the warmth of autumn, where the velvety sweetness of pumpkin meets the tenderness of potatoes, creating a soft, fragrant mixture perfectly balanced by a stringy filling of mozzarella or scamorza.
Baked until golden or fried for an even more indulgent result, these croquettes are perfect as an appetizing starter, finger food or a vegetarian main dish, sure to win over both kids and adults.
Every bite delivers a contrast of textures and flavors that speak of home cooking: genuine, simple and irresistibly good.
Enjoy them hot, just out of the oven, perhaps accompanied by a light sauce or a side of vegetables — pumpkin and potato croquettes are an invitation to be pampered by the flavors of the season.
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- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 15 Minutes
- Portions: 10 croquettes
- Cooking methods: Frying, Boiling
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 11 oz Potatoes (about 2 medium potatoes)
- 2 cups Mantuan pumpkin (already cleaned)
- 1 egg yolk
- 3 tbsp Parmigiano Reggiano
- to taste Nutmeg
- 3.5 oz Smoked scamorza (or provola)
- to taste Salt
- 2 tbsp Breadcrumbs (if needed)
- 1 egg white
- to taste Breadcrumbs
- Vegetable oil
What you’ll need for the pumpkin and potato croquettes
- 2 Pots
- 1 Baking sheet
- 1 Bowl
- Parchment paper
- 1 Potato masher
- 2 Bowls
Preparation of pumpkin and potato croquettes
The preparation of these tasty and stringy PUMPKIN AND POTATO CROQUETTES is very simple.
Wash the potatoes, place them in a large pot and cover completely with water. Put on the heat and boil for about 30 minutes or until tender.
Once ready, drain and set aside to cool for 5 minutes. Then mash them with a potato masher and place them in a large bowl.While the potatoes are cooking, take care of the pumpkin. Remove the outer skin, the fibers and the seeds. Cut into slices about 3/8 in (1 cm) thick and place them on a baking sheet lined with parchment paper. Bake in a preheated oven at 356°F (180°C) and leave to cook for 25 minutes or until soft.
When the pumpkin is cooked, mash it as well into the same bowl with the potatoes. Allow everything to cool slightly and only then add the egg yolk (keeping the egg white aside for the coating), the Parmigiano, the nutmeg and the breadcrumbs, adjusting the quantity depending on the moisture of the mixture. Season with salt and mix everything until you obtain a perfectly compact and homogeneous mixture.
Take a small portion of the mixture, gently flatten it to create a cavity in the center and place a piece of scamorza inside.
Using the palm of your hand, close the mixture to form the croquette. Take two bowls: in one lightly beat the egg white and put the breadcrumbs in the other.Coat each croquette first in the egg white and then in the breadcrumbs.
Heat plenty of oil in a deep pot and, when it reaches the right temperature, immerse the croquettes a few at a time and cook them until they become nicely golden.
Drain your pumpkin and potato croquettes with a slotted spoon and place them on paper towels.
Enjoy them piping hot.
