Pumpkin Croquettes (Polpette di Zucca)
Category: Appetizers
Servings: 16 croquettes
Ingredients
| Ingredient | Quantity |
|---|---|
| Pumpkin (preferably Violina) | 500g |
| Breadcrumbs | 100g |
| Parmigiano Reggiano DOP | 100g |
| Smoked Scamorza Cheese | 50g |
| Eggs | 1 |
| Fresh Sage | To taste |
| Extra Virgin Olive Oil | To taste |
| Fine Salt | To taste |
| Black Pepper | To taste |
| Additional Breadcrumbs | As needed |
| Sunflower Oil (for frying) | As needed |
Instructions
Step 1: Prepare the Pumpkin
Begin by preparing the pumpkin, which is the star ingredient in this recipe. We recommend using the Violina variety, known for its rich flavor and smooth texture, but feel free to substitute it with other types such as Delica. Cut the pumpkin in half and scoop out the seeds. You need approximately 500g of pumpkin flesh for this recipe.
Place the pumpkin halves onto a baking tray lined with parchment paper. Drizzle them with a little extra virgin olive oil and roast them in the oven at 180°C (350°F) for about 30-40 minutes, or until the pumpkin becomes soft and can be easily pierced with a fork.
Step 2: Prepare the Sage and Mash the Pumpkin
While the pumpkin is roasting, finely chop the fresh sage leaves. The aromatic, slightly peppery flavor of sage will elevate the taste of the croquettes and complement the sweetness of the pumpkin beautifully. Once the pumpkin is roasted, remove it from the oven and allow it to cool slightly. Transfer the soft pumpkin flesh to a mixing bowl and mash it thoroughly with a fork until smooth.
Step 3: Mix the Ingredients
To the mashed pumpkin, add the breadcrumbs and Parmigiano Reggiano cheese. Grate the cheese finely so it blends seamlessly into the mixture. Then, incorporate the chopped sage and crack in the egg, which will help bind everything together. Season generously with fine salt and freshly ground black pepper. Using your hands, mix the ingredients well, ensuring that the mixture is evenly combined and has a smooth, malleable texture.
Step 4: Form the Croquettes
Once the mixture is ready, it’s time to shape the croquettes. Take a small amount of the mixture (about 40g each) and flatten it slightly in your palm. Place a small cube of smoked scamorza cheese in the center of each portion, then carefully fold the edges of the mixture around the cheese to form a round, sealed croquette. Repeat this process for the remaining mixture, ensuring each croquette has a delicious cheese core.
Step 5: Coat and Fry the Croquettes
Now that the croquettes are shaped, it’s time to coat them in breadcrumbs for an extra crispy finish. Roll each croquette in a light layer of breadcrumbs, ensuring they are evenly covered.
Heat sunflower oil in a deep frying pan or a pot to around 170°C (340°F). It’s best to use a cooking thermometer to monitor the oil’s temperature and ensure it’s hot enough to fry the croquettes without making them greasy. Gently place a few croquettes at a time into the hot oil, frying them for about 2-3 minutes until they turn golden brown and crispy on the outside. Be careful not to overcrowd the pan, as this will lower the oil temperature and result in soggy croquettes.
Step 6: Drain and Serve
Once fried to a perfect golden brown, remove the croquettes from the oil and place them on a paper towel-lined plate to absorb any excess oil. This will keep them crisp and prevent them from becoming greasy.
Serve the pumpkin croquettes hot, while the inside is still gooey and the cheese is delightfully melted. These croquettes are perfect as an appetizer for dinner parties or family gatherings, and their smoky cheese core combined with the delicate sweetness of pumpkin will surely be a hit.
Enjoy your homemade Polpette di Zucca, golden on the outside and deliciously cheesy and soft on the inside!
