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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
     Serving Size: 18 - Change
Nutritional Facts
Servings Per Recipe: 18

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Carrot Puffs

Date Added: January 04, 2014


4 Carrots 4 Carrots scraped and sliced (can use 5)
1 Cup All-Purpose Flour 1 Cup All-purpose flour
1 Teaspoon Baking Powder 1 Teaspoon Baking powder plus 1 teaspoon
1/4 Teaspoon Salt 1/4 Teaspoon Salt (to taste)
1/8 Teaspoon White Pepper 1/8 Teaspoon White pepper freshly ground
1 Pinch Ground Nutmeg 1 Pinch Ground nutmeg to taste
1 Unit Egg 1 Unit Egg slightly beaten
1 Tablespoon Parsley 1 Tablespoon Fresh minced parsley
1 Unit Peanut Oil 1 Unit Peanut oil or to taste
1 Unit Confectionery Sugar 1 Unit Confectionery Sugar (optional)
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1. Cook carrots, covered, in a small portion of boiling salted water 15 minutes or until tender; drain.

2. Mash carrots, and let cool. Combine 1 cup mashed carrots and next 7 ingredients; stir well.

3. Heat 1 inch of oil in a large skillet to 325 F.

4. Drop carrot mixture by tablespoonfuls into hot oil, and cook until golden, turning once.

5. Drain on paper towels. Sprinkle with powdered sugar, if desired.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Peanuts, Wheat, Egg, Gluten, Natural Sweeteners allergies.
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