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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 Cassyjean - Torrington, CT Aug 17, 2009 15 min 30 min 45 min


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