Pumpkin croquettes are a great vegetarian second course or can also be served as appetizer. They are cooked in a simple way even if they need time because of the passage in the oven with which to bake the pumpkin. They have a sweet taste, typical of the pumpkin, stretched in thanks to the diced smoked cheese to put inside. Excellent in all seasons and occasions.
Print Recipe
PUMPKIN CROQUETTES
Instructions
Lay on the bottom of a baking tray a sheet of baking paper (1) and start by cutting the pumpkin into slices to place on the tray (2). Then bake (3) at 200° C for about half an hour and once cooked take out and let cool.
Meanwhile, prepare the ingredients for the dough. With a knife on a cutting board eliminated the dark and hard sides of white bread (4) and then cut into squares (5) very small, almost crumble it. Then put everything in a bowl (6) apart.
Then take the scamorza cheese. Cut off a slice (7) and then reduce into cubes (8), very small, to place apart (9) in a saucer.
Now that the pumpkin has cooled, place it on the chopping board and eliminate the skin (10) with the large knife, then cut it into small cubes (11). Now mush them with the fork (12) to reduce it to a pulp.
Now take a bowl, break the egg and put inside only the yolk (13). Then add salt (14), the pulp of pumpkin (15) and parmesan.
Now add the crumbles of bread (16) and mix all ingredients (17), sprinkling with black pepper. Then knead well with hands (18) to obtain a uniform dough.
Now take a portion of the dough with a spoon (19) in order to have a well-defined portion and put inside a cube of smoked cheese (20). So with hands started to round it to get the croquette (21) well-spherical. Repeats the operation until the end of the dough.
So now you put the breadcrumbs on a plate and roll on the croquettes (22) so that they are well breaded everywhere. Pour the vegetable oil in a large non-stick frying pan and let it heat well. Then put to fry the croquettes (23), often turning with a medium low heat. Once ready place them on a plate (24) on the kitchen towels to absorb all the oil. Once dry served in the table still warm.
