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Carrot Balls
 
 

2 cups cooked carrots, mashed 1 teaspoon salt 1 egg, beaten 1 tablespoon water 1 cup dry bread crumbs Combine carrots and salt and form into balls about an inch in diameter. Roll carrot balls in dry bread crumbs, then dip in beaten egg which is diluted with water, and roll again in bread crumbs. Fry in deep fat until brown and serve hot.

 
 
 

©1999 Leigh Ann Smyth. Duplication is prohibited.