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 Ingredients: 250 grams pumpkin, peeled and chopped 1 onion, chopped 1 chili pepper Salt 1 cup vegetable broth 100 grams flour 50 grams parmesan cheese + additional 75 grams, finely grated 2 eggs 75 almond powder Extra virgin olive oil to fry Directions: 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. Let cool. 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. Serve immediately.
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