Pumpkin croquettes

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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