Pumpkin Cutlets

Name: Pumpkin Cutlets
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 8
Ingredients: Neapolitin pumpkin to clean 1.1 lbs; Eggs 4; Peanut seed oil for frying to taste; Breadcrumbs coarse ground 1.67 cups; Grana Padano PDO cheese for grating 3 spoonfuls; Oregano a few fresh sprigs; Black pepper 1 tsp; Fine salt 1 tsp

it de fr es br

Lactose Free
Vegetarian

Difficulty: Easy
Prep time: 20 min
Cook time: 10 min
Makes: 8 pieces
Cost: Low

PRESENTATION

Pumpkin cutlets are a real treat in Italian kitchens, especially when the weather cools down and pumpkins take center stage. I mean, this dish combines the natural sweet flavor of pumpkin with a super crispy coating. Really good stuff. It's made from coarsely ground bread that gets extra golden when fried. And listen, Italian home cooks know that these pumpkin cutlets make a fun and tasty switch from the usual mushroom or eggplant versions. What's really cool is how the recipe shows the love Italians have for seasonal produce—pumpkins are everywhere in Italy in the fall, showing up in appetizers, mains, and even desserts.

When folks fry up these cutlets, they keep things simple, but focus on getting the texture just right. So every bite has that crunchy outside and soft, tender middle. Pretty simple. Plus, these are the kind of snacks you might see on a family table or at a little gathering, where everyone can grab one while chatting and catching up.

Some people call these pumpkin fritters or even pumpkin patties, but whatever the name, they always bring a lot of flavor. Thing is, in northern regions like Lombardy or Veneto, pumpkin dishes are a big deal. Really. And you'll find different takes on cutlets depending on what kind of bread or local pumpkin they use. The breadcrumb coating gets most of the attention because it really makes these pumpkin cutlets be different—especially compared to baked versions, which have a softer bite. That crispy crust comes from a quick dip in hot oil, a move Italian cooks swear by to get everything perfectly moist inside and golden outside.

It's easy to see why these snacks are a favorite. They work as a quick lunch, a party plate, or just a way to use up leftover pumpkin in a super tasty way. And, you know, folks sometimes swap in other veggies, but nothing quite hits like the mix of sweet, earthy pumpkin with a savory, crunchy shell. So if you're thinking about easy pumpkin recipes this season, these cutlets definitely belong at the top of the list for anyone wanting to enjoy authentic Italian flavors. No question.

INGREDIENTS

Ingredients for about 8 cutlets: Neapolitin pumpkin 1.1 lbs (500 g) - to clean; Eggs 4; Peanut seed oil to taste - for frying

For the breading: Breadcrumbs 1.67 cups (200 g) - coarse ground; Grana Padano PDO cheese 3 spoonfuls - for grating; Oregano - a few fresh sprigs; Black pepper 1 tsp; Fine salt 1 tsp

Preparation

How to prepare Pumpkin Cutlets

To prepare the pumpkin cutlets, start by peeling the pumpkin; you should obtain 1 lb of flesh 1. Cut it into slices about a quarter inch thick 2. Then proceed with the breading. In a bowl, pour the coarsely ground breadcrumbs, cheese, then add salt and pepper 3,

then pick the fresh oregano leaves 4 and mix everything 5. At this point, you can bread the pumpkin slices. First, dip them in the beaten eggs 6,

then in the breadcrumb mix 7 and press with your hands to make the breading adhere well 8. Then proceed again by dipping the cutlet back into the eggs 9

and again into the breadcrumb mix 10. Press again so that it adheres well and repeat the same procedure for all the other slices 11. Now you can proceed to cooking: heat the oil to 330°F and immerse 1 or 2 pieces at a time 12.

After about 2 minutes, the cutlets will be golden brown 13, then drain the first ones on absorbent paper 14 and continue with all the others. Here are your pumpkin cutlets ready, serve them hot 15!

Storage

It would be best to consume the pumpkin cutlets immediately because, although they can be stored in the refrigerator for one day, they will lose their crispness.
Alternatively, we recommend freezing them raw and breaded, ready to be fried straight from frozen.