|Carrots/Two 1 pound cans sliced carrots||1 Bunch (100 gm), sliced|
|Baking powder||1 Teaspoon|
|Fat||3 Cup (48 tbs) (For Deep Frying)|
If using raw carrots, cook in small amount of water until very tender; mash fine.
When pasty, add egg and sugar.
Add flour, salt, pepper, and baking powder; stir until well blended.
Drop by spoonfuls into deep fat; they will brown quickly when fat is correct temperature.
Drain on paper towels; keep warm until all are done.