Chestnut Croquettes

Combine sweet chestnut purée, butter, and sugar in a large bowl, mixing until smooth and well incorporated.

Beat 2 of the 3 eggs in a separate small bowl, then fold the beaten eggs into the chestnut mixture until fully blended.

Refrigerate the chestnut mixture for 10-15 minutes until firm enough to shape.

Shape the chestnut mixture into oval or cylindrical croquettes, about 7-8 cm long, using damp hands or two spoons to prevent sticking.

Whisk the remaining egg in a shallow bowl to create an egg wash.

Place breadcrumbs in another shallow bowl.

Coat each croquette by dipping it in the egg wash, then rolling it in breadcrumbs until fully covered on all sides.

Heat oil for frying in a heavy-bottomed pan or skillet to 170°C (338°F), or until a small piece of bread browns in about 1 minute.

Carefully place croquettes into the hot oil in batches, avoiding overcrowding, and fry for 3-4 minutes until golden brown on all sides.

Remove croquettes with a slotted spoon and drain on paper towels to remove excess oil.

Serve warm while still crispy.