Pumpkin and Parmesan cheese croquettes

A delight you cannot do without in October: pumpkin and Parmesan cheese croquettes.


500 g of mashed pumpkin

2 eggs

Half a cup of whole wheat flour

2 teaspoonful of powdered yeast

8-10 spoonful of grated Parmesan cheese

2 spoonful of minced fresh rosemary

Organic sunflower oil

Whole sea salt

Black pepper to grind





Put the mashed pumpkin in a medium-sized bowl. Beat the eggs lightly with a fork and add the pumpkin with a wooden spoon or a spatula. In another bowl, mix flour, powdered yeast and salt. Mix these dry ingredients to the wet ones, than add grated cheese, rosemary and a dash of black pepper. With the wooden spoon mix all ingredients until you have a light batter.


Heat abundant oil in a frying pan. When the required temperature is reached, spoon the batter into the oil, being careful not to overfill the frying pan. Deep-fry for two minutes on both sides. Drain the croquettes on kitchen paper and serve warm.


Translated by

Licenza Creative Commons
Quest'opera è distribuita con Licenza Creative Commons Attribuzione - Non commerciale - Non opere derivate 4.0 Internazionale.

Related articles
For a sustainable diet, diversify your basket

In an increasingly uncertain world, we need food production systems that can cope with dramatic climatic variations, provide nutritious diets, and build the resilience of communities and landscapes.

Pumpkin quiche

Pumpkin quiche with spinach, easy to prepare without using dairy products.

Lentil and pumpkin soup

The lentil and pumpkin soup with a few leaves of spinach is a perfect common meal for autumn evenings.