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Pumpkin Arancini with Parmesan Crust

Pumpkin Arancini with Parmesan Crust

Delightful Pumpkin Arancini with Parmesan Crust offers a perfect balance of flavors, making it a must-try recipe for any gathering.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 pieces
Course: Appetizers
Cuisine: Italian
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 cup cooked pumpkin puree
  • 1 cup Arborio rice
  • 1/2 cup grated parmesan cheese
  • 1 cup panko breadcrumbs
  • 2 large eggs
  • 1 tsp fresh sage, chopped
  • 1/4 tsp nutmeg
  • salt and pepper to taste
  • oil for frying

Equipment

  • frying pan
  • Mixing Bowl
  • whisk
  • Oven

Method
 

  1. Cook Arborio rice according to package instructions until al dente. Mix in pumpkin puree, parmesan cheese, sage, nutmeg, salt, and pepper. Let cool.
  2. Once cooled, form mixture into golf ball-sized balls. Optionally stuff with additional cheese.
  3. Set up a breading station: whisk eggs in one bowl and place breadcrumbs in another. Dip each ball in egg then coat with breadcrumbs.
  4. Fry in hot oil (350°F) until golden brown (3-4 minutes) or bake at 400°F for 20 minutes for a healthier option.
  5. Serve hot with marinara or aioli for dipping.

Nutrition

Serving: 1pieceCalories: 210kcalCarbohydrates: 28gProtein: 6gFat: 10g

Notes

Consider adding spicy Italian sausage or sautéed mushrooms for additional flavor. Ensure proper frying temperature for the best texture.

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