Ingredients Edit

Directions Edit

  1. Cook militon in their skins.
  2. Peel the cooked militon and let them dry to eliminate a maximum of liquid.
  3. Put the militon through a food mill, press in cheese-cloth or nylon hose to extract more liquid.
  4. Mix pulp with 2 eggs and shape into croquettes, adding flour if necessary.
  5. Beat third egg with small quantity of water.
  6. Dip croquettes in bread crumbs, then in beaten egg, then again in bread crumbs.
  7. Deep-fry or pan-fry.
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