Halloween Pumpkin Cookies with Elvea Pomo e Legumi

Punch out the shapes (we chose pumpkin shapes to stay on theme) and pat them dry. Coat them in the flour, then in the beaten egg, and finally in the breadcrumbs (seasoned with a little salt and pepper).

Make sure everything is breaded as well as possible. Now poke small holes all over the surface of the pumpkin, so they will bake much better later.

Heat the oil and fry the cookies until they get a nice brown crust. Turn them over so both sides brown nicely. After frying, let them rest on a paper towel for a moment so the excess fat can be removed. Serve lukewarm with the delicious pomo e legumi as a dipping sauce.