Title: Carrot puffs
 Categories: Vegetables
      Yield: 18 Servings
 
      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)
 
  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