1kg/2 1⁄4lb carrots 40 g/1 1⁄2oz butter 2 eggs 5 tablespoons freshly grated Parmesan cheese
pinch of freshly grated nutmeg 120-150 g/4-5 oz breadcrumbs
65 g/2 1⁄2oz Emmenthal cheese, diced 4 tablespoons plain flour vegetable oil,for deep-frying salt and pepper


1.Cook the carrots in salted, boiling water for 15 minutes, then drain and chop. Melt the butter in a saucepan, add the carrots and cook over a low heat, stirring occasionally, for 15 minutes.
2.Remove the pan from the heat and pass the carrots through a sieve into abowl. Stir in one of the eggs,and the Parmesan and nutmeg, season to taste with salt and pepper and add as many breadcrumbs as needed to obtain a fairly firm mixture.
3.Shape the mixture into small croquettes, make a well in the centre of each and fill with a cube of Emmenthal, then reshape. Spread out theflour in ashallow dish, beat the remaining egg with apinch of salt in another shallow dish and spread out the remaining breadcrumbs in the third.
4. Heat the vegetable oil for deep-frying. Dipthe croquettes first in the flour, then in the egg and, finally, inthe breadcrumbs. Cook in the hot oil until golden brown on all sides. Arrange the croquettes in a pyramid on a warm serving dish and serve while hot.

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