Recipe - Deep-Fried Carrot Balls

1 pound Carrots
2 sl Fresh ginger root
1 Scallion stalk
Water to cover
One half teaspoon Salt
Oil for deepfrying

1. Scrape carrots. Mince ginger root and scallion stalk.

2. Bring water to a boil. Add carrots and boil, uncovered, until soft but
not mushy. Then drain and mash. 3, Blend in salt, ginger root and scallion.
Form carrot mixture into walnutsize balls.

4. Heat oil. Deepfry carrot balls, a few at a time, until golden. Drain on
paper toweling.

5. Return carrot balls to oil; deepfry One half minute more. Drain quickly and
serve.

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.