Crispy Pumpkin Cheese Balls

These Crispy Pumpkin Cheese Balls are bite-sized autumn treats that blend the natural sweetness of roasted pumpkin with melty, gooey mozzarella, all wrapped in a crunchy breadcrumb coating. They’re perfect as an appetizer, snack, or side — cozy, comforting, and full of fall flavor.

Why You’ll Love Them

Creamy, naturally sweet pumpkin filling balanced with savory Parmesan and herbs
Oozy, cheesy center thanks to mozzarella cubes inside each ball
Crispy golden crust for the perfect texture contrast
Versatile: great for snacks, parties, cozy dinners — and easy to tweak with spices or different cheeses

Ingredients

500 g pumpkin (a firm variety like Hokkaido is ideal)
100 g breadcrumbs (for mixing)
50 g grated Parmesan cheese
1 egg (to bind mixture)
2 tbsp chopped fresh parsley (or herbs you prefer)
Salt and black pepper, to taste
Mozzarella, cut into small cubes (about 40–50 g total, depending on number of balls)
100 g breadcrumbs (for coating)
Oil for frying (vegetable or sunflower)

Instructions

Roast the Pumpkin

Preheat oven to 200 °C. Cut the pumpkin into slices or chunks, drizzle lightly with oil and season with a pinch of salt. Roast for about 30 minutes, until tender when pierced with a fork. Remove from oven and let cool slightly.

Prepare the Pumpkin Mixture

In a large bowl, mash the roasted pumpkin with a fork until smooth but still a little firm. Stir in the 100 g breadcrumbs, grated Parmesan, beaten egg, chopped parsley, salt, and pepper. Mix until the mixture holds its shape when formed into a ball.

Form & Fill the Balls

Take a portion (~40–45 g) of the pumpkin mixture and flatten it in your hand. Place a small mozzarella cube in the center and wrap the pumpkin mixture around it, rolling gently to seal the cheese fully inside.

Coat & Chill (Optional)

Roll each ball in the 100 g breadcrumbs until completely coated. For better results, chill the shaped balls in the refrigerator for 15–20 minutes — this helps them hold together when frying.

Fry the Pumpkin Cheese Balls

Heat oil in a deep pan or fryer to about 175–180 °C (medium-high heat). Fry the balls in batches, being careful not to overcrowd the oil. Fry for about 3–4 minutes, turning occasionally, until golden brown and crispy on all sides. Use a slotted spoon to transfer to a plate lined with paper towels to drain excess oil.

Serve

Serve hot, immediately after frying — while the mozzarella is still gooey inside and the coating is crisp outside. They make a great appetizer or snack on their own, or serve with marinara sauce, garlic aioli, or a yogurt-herb dip for extra flavor.

Tips & Variations

For more flavor depth — add a pinch of smoked paprika or crushed red pepper flakes to the pumpkin mixture.
Try mixing in finely chopped fresh herbs (thyme, sage, or oregano) along with parsley.
For a lighter version — bake instead of fry: place coated balls on a parchment-lined baking sheet, lightly spray with oil, and bake at 200 °C until golden and crisp (about 20–25 minutes), turning halfway.
To make them gluten-free — use gluten-free breadcrumbs or a fine gluten-free flour for both the mixture and coating.