We know that we love olive oil for its taste and for its benefits. Frying vegetables with olive oil has recently been demonstrated to be a healthy cooking method – even healthier than boiling!
So why not thinking of a special, autumn treat? Pumpkin croquettes are savory, melting in your mouth…crispy on the outside! Frying them with olive oil will add a special taste to your preparation…and you will be free to enjoy!
Makes 15 to 20 croquettes, depending on the size
250 grams pumpkin, peeled and chopped
1 onion, chopped
1 chili pepper
1 cup vegetable broth
100 grams flour
50 grams parmesan cheese + additional 75 grams, finely grated
75 almond powder
Extra virgin olive oil to fry
In a pan, cook at mild temperature pumpkin, onion, chili pepper, salt and broth, until broth is totally absorbed and you obtain a dense puree.
Mix the pumpkin mixture with flour, 50 grams of parmesan cheese and mix well.
You will obtain a soft and sticky mixture.
Beat 2 eggs.
Mix almond powder and 75 grams parmesan cheese.
With the help of a spoon, take a small quantity of the mixture (like a walnut) and roll it first in the beaten eggs and then in the mix of almond powder and parmesan cheese.
Pour extra virgin olive oil into a deep pot, fill it half full. Remember that the pot walls should rise enough to avoid oil spillovers. Heat the oil – check that it has reached the boiling temperature by putting a small piece of mixture in the oil: small bubbles should appear. When you see the bubbles, put few croquettes at the time. Turn once or twice until they get golden brown.
Made with Olive Oil
Recipes where Olive Oil is always a good ingredient.