Still on the subject of meatballs, today I will let you taste my baked pumpkin fritters, light and sweet taste nuggets, perfect for those who love pumpkin and the flavors of autumn.
I call them fritters but in reality they are sweet pumpkin croquettes, baked in the oven and then, if desired, sautéed in a pan in a little seed oil to form a crispy crust. Sprinkled with powdered sugar will delight young and old.
My sweet pancakes are one of my famous "pantry recipes”Because, apart from the pumpkin, they draw on the most common pantry ingredients: potatoes, eggs, sugar, flour, oil. Perfect for a colorful and tasty snack, baking in the oven gives lightness and allows us to enjoy them even a few days after preparation, because without frying they will remain soft and delicious for a long time. But I challenge you to advance them.
These baked pumpkin fritters are my Monday workhorse for the project #AprolaDispensaeCucino, which I invite you to follow on Instagram! Cristina and her salty Galette, Monica with a mouth-watering creamy barley, Valentina and her delicious spaghetti, finally Luisa with her porcini and taleggio polenta.
ingredients for 24 sweet pumpkin balls
- 250 g of sweet potatoes
- 250 g of pumpkin
- 150 g of raw sugar
- 100/150 g of flour 00
- 1 egg
- the peel of an organic orange
- a few drops of vanilla essence
- seed oil to taste
- powdered sugar to taste
HOW TO PREPARE BAKED PUMPKIN FRITTERS
First I peeled and cut both the pumpkin and the sweet potatoes into chunks. I spread them on a baking sheet covered with parchment paper, I sprinkled them with a part of raw sugar (cane or coconut) and I baked, at 180 ° already hot, for 30 minutes.
I let it cool then I incorporated the egg, orange zest, vanilla essence and flour, a little at a time, mixing until a malleable mixture is obtained.
With my hands always wet (essential for handling the mixture), I formed my sweet pumpkin balls, I placed them on the baking tray, covered with parchment paper, and I baked again, at 180 ° already hot, for about 20 minutes.
Before serving, I sautéed the pumpkin pancakes in the oven in a pan with a little seed oil (I use it with peanuts) to create a delicious crunchy crust, which goes perfectly with a final sprinkling of icing sugar.