Description
These Savory Pumpkin & Parmesan Arancini Balls are golden, crispy Italian-inspired bites with a creamy, flavorful interior. Combining the sweetness of pumpkin with nutty Parmesan and aromatic herbs, they make the perfect appetizer or snack for any occasion.
Ingredients
For the Arancini:
1 cup pumpkin or butternut squash
1/2 cup Parmesan cheese or Pecorino Romano
1 cup Arborio rice (or another short-grain rice)
2 large eggs (or flaxseed meal for vegan option)
For the Coating:
1 cup breadcrumbs (use gluten-free if preferred)
For Flavors:
1 tablespoon herbs (parsley, thyme, or Italian seasoning)
Salt and pepper, to taste
Instructions
- Preheat oven to 400°F (200°C) and roast pumpkin for 25–30 minutes until soft. Mash until smooth.
- Meanwhile, cook Arborio rice according to package instructions (about 15–20 minutes) until tender. Let cool slightly.
- In a large bowl, combine mashed pumpkin, cooked rice, Parmesan, eggs, herbs, salt, and pepper. Mix well until combined.
- Form mixture into small balls, about golf ball size.
- Roll each ball in breadcrumbs until evenly coated.
- Heat oil in a deep pan to 350°F (175°C). Fry arancini in batches for 3–4 minutes, until golden brown and crisp.
- Transfer to paper towels to drain excess oil. Serve hot with your favorite dipping sauce.
Notes
Insert a cube of mozzarella in the center for a cheesy surprise.
Use flax eggs and vegan Parmesan for a vegan-friendly version.
Substitute gluten-free breadcrumbs for a gluten-free option.
Mix in pesto or sun-dried tomato paste for extra flavor.
Reheat in the oven or air fryer for best crispiness—avoid microwaving.
Freeze uncooked arancini and fry or bake straight from frozen.
Nutrition
- Serving Size: 3 arancini balls
- Calories: 220
- Sugar: 2g
- Sodium: 320mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 70mg
