Yield: 18 Servings
|4 larges||Carrots; scraped and sliced (can use 5)|
|1 cup||All-purpose flour|
|1 teaspoon||Baking powder|
|⅛ teaspoon||White pepper|
|1 pinch||Ground nutmeg|
|1||Egg; slightly beaten|
|1 tablespoon||Fresh minced parsley|
|Powdered sugar; (optional)|
Cook carrots, covered, in a small portion of boiling salted water 15 minutes or until tender; drain. Mash carrots, and let cool. Combine 1 cup mashed carrots and next 7 ingredients; stir well. Heat 1 inch of oil in a large skillet to 3250. Drop carrot mixture by tablespoonfuls into hot oil, and cook until golden, turning once. Drain on paper towels. Sprinkle with powdered sugar, if desired. Serve immediately. Yield: 11/2 dozen. .
Recipe by: Patricia Pashby Memphis, Tennessee.
Posted to recipelu-digest by "Lynn Ratcliffe" <mcgrew@...> on Mar 28, 1998