Pumpkin rice fritters are fried balls made from pumpkin and cooked rice, filled with speck and smoked cheese. These pumpkin rice fritters are a small handheld festival of texture and flavor that work as an appetizer, a cosy snack, or even a main with a salad. They combine the comfort of autumn squash with the risotto-like chew of Arborio rice.
Serve them at cocktail parties, family dinners, or bring them to potlucks, and everyone will be asking for the recipe.
What are Pumpkin Rice Fritters?
Pumpkin rice fritters are bite-sized croquettes made from mashed pumpkin and cooked Arborio rice. The dish borrows techniques from Italian arancini (rice balls) but uses pumpkin for sweetness and creaminess, plus the smoky-savory combo of speck and smoked cheese for contrast. They’re versatile and celebrate seasonal produce.
While arancini originate from Sicily, variations using leftover rice and regional flavors are popular across Europe. Adding Arborio rice, which is short grain rice, helps the mixture stick together better than long grain rice, because of its higher starch content.
Pro Tips for the Best Pumpkin Rice Fritters
- Use cooled, fully cooked Arborio rice because warm rice makes the mixture too soft and harder to shape.
- Mash the pumpkin well, but keep a little texture. Completely watery pumpkin makes the mix loose.
- Taste and adjust the seasoning before adding the egg and breadcrumbs, as speck and smoked cheese are salty, so add salt sparingly.
- Chill the mixture for 20-30 minutes if it feels too soft. This process helps to firm it and make shaping easier.
- Keep finished fritters warm in a low oven on a rack so they stay crisp.
Frequently Asked Questions
What texture should the pumpkin–rice mixture have?
The mixture should be moist but not loose, and it should hold its shape when scooped. If it's too wet, add extra breadcrumbs a tablespoon at a time. If it's too dry, fold in a splash of milk or an extra egg yolk.
Can I bake these instead of frying?
Yes, brush each coated fritter with oil and bake at 200°C (400°F) for 20-25 minutes, turning halfway, until golden. Frying gives the crispiest exterior, but baking is a lighter alternative.
What can I serve with them?
They’re lovely with a lemony yogurt dip, garlic aioli, or a simple rocket salad dressed with olive oil and balsamic. A squeeze of lemon just before serving brightens the flavors.
Can I substitute speck or smoked cheese?
Prosciutto, pancetta, or even finely chopped cooked bacon work in place of speck. For cheese, try smoked mozzarella, scamorza, or a sharp cheddar if you prefer less smoke.
How to Store Pumpkin Rice Fritters
Fritters can stay in the fridge for up to 3 days. Re-crisp them in a hot oven for 6-8 minutes, or pan-fry briefly.
Ingredients
How to Make Pumpkin Rice Fritters
Place the pumpkin cubes and the smashed garlic cloves in a large pan. Drizzle with oil and sprinkle a little salt. Put the lid on and cook over medium heat for 5 minutes, shaking the pan occasionally so cubes don’t stick. The pumpkin should be tender and easily pierced with a fork.
Place the pumpkin cubes and the smashed garlic cloves in a large pan. Drizzle with oil and sprinkle a little salt. Put the lid on and cook over medium heat for 5 minutes, shaking the pan occasionally so cubes don’t stick. The pumpkin should be tender and easily pierced with a fork.
Remove and discard the garlic cloves and mash. Stir in the granular broth and the grated Parmesan. Then add the cooked Arborio rice and season with pepper and breadcrumbs.
Remove and discard the garlic cloves and mash. Stir in the granular broth and the grated Parmesan. Then add the cooked Arborio rice and season with pepper and breadcrumbs.
Beat the second egg in a shallow bowl. Dip each ball first in the beaten egg, then in breadcrumbs to coat. For extra crunch, double-coat, that is, back into the egg and breadcrumbs again.
Scoop the mixture into your palm, flatten it, place a small cube of smoked cheese, and a little chopped speck in the centre. Fold the rice around the filling and shape.
Fry the fritters in batches without crowding.
Beat the second egg in a shallow bowl. Dip each ball first in the beaten egg, then in breadcrumbs to coat. For extra crunch, double-coat, that is, back into the egg and breadcrumbs again.
Transfer cooked fritters to a wire rack or paper towel-lined plate to drain and serve hot.
Fry the fritters in batches without crowding.
Transfer cooked fritters to a wire rack or paper towel-lined plate to drain and serve hot.
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