Use pumpkin or acorn squash for this recipe. The French side dish is usually made with potatoes, but tastes even better with pumpkin. The croquettes are crunchy on the outside and creamy and soft inside.
Combine pumpkin puree, onion, carrot and wholemeal flour in a bowl and add 1/2 teaspoon salt. Form into 10 croquettes and set aside.
Pour 8cm (3 in) of oil into a heavy frying pan and heat to 180 degrees C.
Combine the plain flour, water and remaining 1/4 teaspoon of salt to form a batter. Dip the croquettes into the batter, then roll them in the breadcrumbs. Using a perforated spoon place the croquettes into the hot oil and fry until golden and crisp. When done lay them to drain on kitchen paper before serving.