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Keto Pumpkin Schnitzels


© 2022 | http://angiesrecipes.blogspot.com




© 2022 | http://angiesrecipes.blogspot.com


These non-traditional schnitzels with a seasonal twist - PUMPKIN would make a delicious Thanksgiving or fall appetizer. The crunchy nutty cheesy coating of the pumpkin schnitzel is a perfect complement to the sweet soft pumpkin inside. They are perfect to eat on its own, but you can dip them with a sour cream sauce or homemade mayonnaise with herbs if desired. I used Hokkaido pumpkin, which doesn’t have be skinned, but butternut, or muscat pumpkin would also great for the recipe.

 
  • 1 Hokkaido pumpkin
  • 2 tbsp Chilli oil
  • 2 tbsp Freshly chopped rosemary
  • 100 g Ground blanched almonds
  • 60 g Parmigiano-Reggiano, grated
  • 1/2 tsp Mustard powder
  • Sea salt and freshly milled black pepper
  1. Preheat the oven to 220C/410F. Core the pumpkin, leaving the skin on, and cut into 12 equal-sized slices. Brush each slice with chilli oil.
  2. Roughly chop the rosemary needles, mix with the ground blanched almonds, grated Parmiginao-Reggiano cheese, mustard powder, salt and pepper in a bowl.
  3. Turn the pumpkin slices in it, press the breadcrumbs down a little and spread on a baking tray lined with baking paper.
  4. Bake for approx. 25 minutes on the top half of the oven until crispy and golden brown.

© 2022 | http://angiesrecipes.blogspot.com



© 2022 | http://angiesrecipes.blogspot.com



© 2022 | http://angiesrecipes.blogspot.com


38 comments:

Marianela Beauty Tips 26/10/22 12:59

Wow it looks delicious. Thanks for sharing.
I invite you to visit my last post. Have a good week!

[Reply]
Tom 26/10/22 13:18

...a wonderful flavor of the season,

[Reply]
Lola Martínez 26/10/22 13:26

Los veo perfectos como aperitivo y creo que no necesitan ninguna salsa que disfrace su sabor. Bss

[Reply]
Whats Cookin Italian Style Cuisine 26/10/22 13:51

What a great addition for Pumpkin season love this!

[Reply]
Rose world 26/10/22 13:55

It sure make a great appetizer. Just nice for the festive season.

[Reply]
Nancy Chan 26/10/22 14:07

Looks great and yummy. I can eat many pieces because I love pumpkin.

[Reply]
Javier 26/10/22 14:40

I think your recipe is absolutely original and completely delicious

[Reply]
The Velvet Runway 26/10/22 17:36

These look so delicious - perfect for this time of year!
Julia x
https://www.thevelvetrunway.com/

[Reply]
Pam 26/10/22 19:11

What a clever and tasty idea. Yum!

[Reply]
My name is Erika. 26/10/22 19:26

What a great idea to make schnitzel from pumpkin. This is a great alternative option. hugs-Erika

[Reply]
Bill 26/10/22 20:28

It's the season for it and it looks yummy.

[Reply]
kathyinozarks 26/10/22 22:22

this looks sooo delicious, pinning to one of my boards thanks

[Reply]
Cooking Julia 26/10/22 23:38

It looks gorgeous! I would like to try these...

[Reply]
roentare 27/10/22 00:08

It looks so flavoursome and wonderful to taste

[Reply]
Brian's Home Blog 27/10/22 00:23

That looks really, really good!

[Reply]
Anonymous 27/10/22 00:48

What a great vegetarian schnitzel! Can't wait to give this a try. Looks really interesting and delicious. It's Judee from Gluten Free A-Z Blog

[Reply]
Rainbow Evening 27/10/22 02:23

great idea to use pumpkin with schnitzels....
thank you for recipe

[Reply]
J.P. Alexander 27/10/22 02:27

Se ven muy ricos y sanos. Lo haré pronto. Te mando un beso.

[Reply]
Liz That Skinny Chick Can Bake 27/10/22 03:00

Oh, boy, I'm imagining biting though that delicious crispy coating into the soft, sweet pumpkin!! YUM!

[Reply]
foodtravelandwine 27/10/22 05:01

I love it....original, healthy and with lots of flavors and aroma.......Abrazotes, Marcela

[Reply]
Grace 27/10/22 07:38

Excelente Angie!!
Apetitoso y fácil.
Muchas gracias.!!
Va mi abrazo.

[Reply]
DEZMOND 27/10/22 09:47

schnitzel is one of my fave Deutch words LOL I always have a hokkaido in my pantry at this time of the yahre. However I would skip the parmigiano part as the way they make that cheese is too brutal and not vegetarian at all, they use some enzymes taken from lil' calves to make it (criesinconsoleably).

[Reply]
Margaret D 27/10/22 10:32

That does look nice and tasty.

[Reply]
2pots2cocok 27/10/22 11:17

Hokkaido is our favourite, too!

[Reply]
Roz | La Bella Vita Cucina 27/10/22 21:11

What a great idea for holiday appetizers to nibble on, Angie! The holidays are almost here!

[Reply]
tigerfish 28/10/22 01:52

Crunchy savory outside coating with soft sweet inside - perfect balance of textures and flavors.

[Reply]
DeniseinVA 28/10/22 04:46

Looks delectable Angie, you share great recipes! Thank you :)

[Reply]
Neil 28/10/22 12:06

Now there's something different to do with pumpkin! Love the thought of all the different textures this has!

[Reply]
thepaintedapron.com 28/10/22 15:06

What a unique way to enjoy pumpkin!

[Reply]
Pattie @ Olla-Podrida 28/10/22 20:12

What a great idea! Believe it or not, I was thinking about making schnitzel the other day with meat. You have really given me a great idea here.

[Reply]
bread&salt 28/10/22 21:32

Looks very vegan, looks very healthy. I loved.

[Reply]
The Yum List 29/10/22 16:10

I'll take anything with pumpkin - sign me up!

[Reply]
wiffy 31/10/22 06:23

This is something I would LOVE to try, a low-carb keto-friendly pumpkin bake.

[Reply]
Noob Cook 31/10/22 06:34

Added this recipe to my list :)
I managed to sign in with my old Noob Cook handle at google. Hope it solves the commenting issue.

[Reply]
Anonymous 31/10/22 17:55

Love this idea for a festive treat. I'm now dreaming of that crispy exterior and cream interior. Great recipe Angie.

Choclette x

[Reply]
Rachida 5/11/22 16:28

Hello angie , i love so much this recipe. Thanks for sharing. Kisses

[Reply]


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