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Carrot Balls

  • 1 cup carrots
  • 1/2 tablespoon butter
  • 1 heaping tablespoon flour
  • 1/2 cup milk
  • Salt and pepper
  • Few drops of onion juice
  • 1 teaspoon chopped parsley
Scrape carrots and boil in salted water until tender. Rub through a sieve and measure. Make a sauce of the flour, butter, and milk, as for white sauce, and stir until smooth and thick. Add carrot, season to taste, and add onion juice and parsley. Cook 2 minutes longer and set away until cold and firm. Form into balls, dip into slightly beaten eggs, roll in sifted bread crumbs, and fry in smoking hot fat.

Submitted by Cassyjean - Torrington, CT Jul 30, 2009
15 min 30 min 45 min


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