Chestnut Roulettes
- 1 cup chestnut puree
- 2 eggs
- Few drops onion juice
- 2 tablespoon butter
- 2 tablespoon heavy cream
- 1/4 teaspoon salt
- Few grains paprika
Mix ingredients in order given, cook two minutes, and cool. Shape a little larger than French chestnuts, dip in crumbs, egg, and crumbs again. Fry in deep fat, and drain on brown paper.
Submitted by Aug 17, 2009
15 min
30 min
45 min