Pumpkin Chilli Bombs
Get ready to elevate your appetizer game with these irresistibly crispy Pumpkin Chilli Bombs! Bursting with a bold fusion of flavors, these golden bites combine creamy pumpkin puree, tender black beans, and melted cheddar cheese, all spiced to perfection with chili powder, cumin, and a touch of jalapeño heat. Perfectly breaded and deep-fried to a crunchy finish, they're a versatile treat that can be made vegetarian or loaded with shredded chicken for extra protein. These crowd-pleasing snacks are an ideal choice for game day spreads, fall gatherings, or anytime you’re craving something savory with a kick. Serve them hot with your favorite dipping sauce—sriracha mayo or ranch are perfect pairings—and watch them disappear in no time. Easy to make and undeniably delicious, Pumpkin Chilli Bombs are your next go-to snack sensation!
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Recipe Information
Ingredients
- 1 cup Pumpkin puree
- 0.5 cup Cooked and shredded chicken (optional for non-vegetarian)
- 0.5 cup Cooked black beans (rinsed and drained)
- 0.5 cup Shredded cheddar cheese
- 1 tablespoon Diced jalapeño (seeds removed, optional)
- 1 teaspoon Chili powder
- 0.5 teaspoon Ground cumin
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 0.5 cup All-purpose flour
- 2 Eggs (beaten)
- 1 cup Breadcrumbs
- 3 cups Vegetable oil (for frying)
- 2 tablespoons Chopped cilantro (for garnish)
Instructions
In a large mixing bowl, combine the pumpkin puree, shredded chicken (if using), black beans, shredded cheddar cheese, diced jalapeño, chili powder, ground cumin, garlic powder, salt, and black pepper. Mix until evenly combined.
Using your hands, scoop out about 2 tablespoons of the mixture and roll it into a ball. Repeat the process until all the mixture has been used. You should yield around 12-14 balls.
Prepare a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs.
Roll each pumpkin ball in the flour, then dip it into the beaten eggs, and finally coat it with breadcrumbs. Make sure each ball is evenly coated on all sides.
Heat the vegetable oil in a deep-frying pan or skillet over medium heat until it reaches 350°F (175°C). Test the oil by dropping a small breadcrumb into it; if it sizzles and starts to brown, the oil is ready.
Carefully add the breaded balls to the hot oil in small batches, ensuring not to overcrowd the pan. Fry for 2-3 minutes on each side or until golden brown and crispy.
Use a slotted spoon to remove the fried balls from the oil and place them on a plate lined with paper towels to drain excess oil.
Garnish with freshly chopped cilantro before serving. Serve hot with your favorite dipping sauce, such as spicy sriracha mayo or cooling ranch.
Nutrition Facts
Calories |
1891 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 189.2 g | 243% | |
| Saturated Fat | 30.2 g | 151% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 611 mg | 27% | |
| Total Carbohydrate | 43.7 g | 16% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 4.5 g | ||
| Protein | 23.0 g | 46% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 167 mg | 13% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 378 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
