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Pumpkin puffs

Pragmatic recipe
polpette di zucca, pumpkin puffs

Pumpkin puffs

Polpette is the answer to a common question in the kitchen. What on earth can I do with this? The procedure is the same, only the main ingredient changes. Grate your pumpkin, add eggs, cheese bread crumb. Salt, pepper and spices of your choice. Fry them till golden brown. You have yourself an ideal starter. It is an easy recipe with a great impact on your guests.
  • Prep Time 30 Minutes
  • Cook Time 20 Minutes
  • Total Time 50 Minutes
  • Serves 4 People
  • Calories 350 kcal


  • 400 grams pumpkin for the puffs
  • 100 grams of grated pecorino cheese
  • 100 grams of bread crumbs
  • 2 eggs
  • nutmeg, pepper salt
  • frying oil


  1. Dice the pumpkin and sauté in a pan till tender
  2. Toast the breadcrumb in a pan
  3. Blend the pumpkin, cheese, one third of the bread crumb, eggs and spices
  4. Roll to mixture in balls, using the palms of your hand
  5. Pass the balls in beaten egg first, breadcrumb next
  6. Fry for about 5 minutes, till golden brown


Pumpkin puffs are relatively easy to prepare. Much depends on the pumpkin used. And on small details. The sharpness of the cheese, the quantity of spices. What surely enhances the taste is browning the pumpkin. You may bake the pumpkin, making sure it gets dark, not burned. Or use a high flame when sautéing them.The puffs are lighter when you whisk beaten egg white in the mixture. Do it slowly not to break too many bubbles.A valid option is to add more and different cheese. Provola is a classic, gorgonzola a spice surprise.Serve these puffs as a starter, or for aperitifs.Interesting spices are curry, rosemary, sage and cayenne pepper. Serve with a solid white wine. We had our pumpkin puffs with a bottle of Kaos 5.0. A complex mix. Carricante, catarratto, malvasia bianca, minnella, grecanico and inzolia.

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