In small covered saucepan cook carrots and onion in water about 25 minutes or till tender.
Drain, reserving 1/2 cup cooking liquid.
Finely chop carrots.
Toss parsley with cooked vegetables and set aside.
In mixing bowl stir together flour, baking powder, and salt; add egg and reserved liquid.
Stir just till moistened; fold in vegetables.
Carefully drop batter by rounded tablespoons into 2 to 3 tablespoons hot fat; cook about 2 minutes on each side or till golden.