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Carrot Puffs

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CATEGORY CUISINE TAG YIELD
Vegetables, Eggs, Grains Vegetables 18 Servings

INGREDIENTS

4 lg Carrots; scraped and sliced (can use 5)
1 c All-purpose flour
1 ts Baking powder
1/4 ts Salt
1/8 ts White pepper
1 pn Ground nutmeg
1 Egg; slightly beaten
1 tb Fresh minced parsley
Peanut oil
Powdered sugar; (optional)

INSTRUCTIONS

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@ntr.net> on Mar 28,
1998

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