|Carrots||1⁄2 Pound, cut up|
|Chopped onion||2 Tablespoon|
|Water||1 Cup (16 tbs)|
|Snipped parsley||1 Tablespoon|
|All purpose flour||1 Cup (16 tbs)|
|Baking powder||1 Tablespoon|
|Egg||1 , beaten|
|Fat||2 Cup (32 tbs) (For Deep Frying)|
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.