Super crunchy and gooey pumpkin and potato croquettes. The recipe I want to tell you about today once again features pumpkin, which I used to make irresistible and super crunchy pumpkin and potato balls with a gooey cheese filling. They are simple to prepare and truly win over everyone at the table. I fried them, but if you prefer, you can also bake them in the oven or air fryer. With pumpkin, I also recommend not missing the recipe for Baked Pumpkin with Speck and Cheese and the recipe for Pumpkin Cutlets. Even if you’re not too fond of pumpkin, I recommend trying this recipe and don’t forget to let me know if you liked it. Let’s head to the kitchen and prepare the Pumpkin and Potato Croquettes together.
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Economical
- Portions: 10 Pieces
- Cooking methods: Stovetop, Frying
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 138.60 (Kcal)
- Carbohydrates 11.24 (g) of which sugars 1.42 (g)
- Proteins 4.93 (g)
- Fat 8.47 (g) of which saturated 1.41 (g)of which unsaturated 4.76 (g)
- Fibers 1.12 (g)
- Sodium 103.13 (mg)
Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Pumpkin Croquettes with a Gooey Center
- 14 oz potatoes
- 14 oz pumpkin
- 1.4 oz grated Parmesan cheese
- 3 slices white bread (or bread crumbs)
- 5.3 oz scamorza cheese
- 1/2 tsp nutmeg
- to taste salt
- 2.5 oz breadcrumbs
- 1 egg
- 1 1/2 cups vegetable oil
What You Need to Make Pumpkin Croquettes
- Potato Masher
How to Make Pumpkin and Potato Croquettes
Clean the pumpkin and cut it into slices. Peel the potatoes and cut them into cubes. Cook both the pumpkin and the potatoes. You can bake them in the oven or microwave them; you can also boil the potatoes.
MICROWAVE COOKING: I cooked both in the microwave by placing them in a glass bowl covered with microwave-safe plastic wrap. Make holes in the plastic wrap and let them cook at 750 Watts for 7-8 minutes.
Transfer the cooked pumpkin and potatoes into a bowl and mash them with a potato masher.
Add a pinch of salt, nutmeg, grated Parmesan cheese, and the crumbled white bread slices. Mix well with a fork.
Beat an egg in a bowl. Pour the breadcrumbs into another bowl and cut the scamorza cheese into cubes.
Take a handful of the mixture and flatten it between your hands. Place a cheese cube in the center.
Add a little more of the mixture and close it to form croquettes with an elongated shape. As you prepare them, first dip them in the beaten egg and then in the breadcrumbs, making sure it sticks well all over.
Prepare them all in the same way. Then just dip them in hot vegetable oil. I prefer to use a small, deep pan and cook a few at a time.
Let them brown nicely on all sides. Remove them with a slotted spoon and let them drain on kitchen paper sheets.
Enjoy them still hot and gooey.
See you tomorrow with a new recipe, a hug, Loredana
Loredana’s Tips
If you don’t want to fry, you can arrange the croquettes on a baking sheet lined with parchment paper, oil them on the surface, and bake them in a hot oven at 375°F for 20-25 minutes.
For a more delicious filling, you can add speck or small pieces of cooked ham along with the cheese cubes.
You can prepare the Pumpkin Croquettes in advance and store them in the fridge for a day without cooking them, or even freeze them.
If there are leftover Pumpkin Balls, store them in a container in the fridge. You can reheat them for a few minutes in the oven or microwave.
Don’t miss the recipe for Pumpkin and Chickpea Balls
Don’t miss the recipe for Pumpkin and Chickpea Balls
