Recipe: Carrot Balls and Toasted Carrot Balls

Hello Heidi,

Here are two recipes for you to test out. Since they'll hold a ball shape I assume you can shape them into 'drumsticks' if you'd like. If the mixture isn't firm enough to work the addition of a more breadcrumbs to get the right consistency should work.

Carrot Balls

2 cups cooked and mashed carrots
1/2 cup grated cheese
1/2 cup soft bread crumbs
2 slightly beaten eggs
2 tsp. grated onions
1/2 tsp. salt
1/8 tsp. pepper

Combine all ingredients.
Shape into balls about 1 1/2-inch in diameter.
Roll in egg and crumbs.
Fry in deep hot fat (375-385 degrees) until browned. Drain on absorbent paper.

Toasted Carrot Balls

8 to 10 carrots
Salt, sugar and pepper to taste
2 cups soft bread crumbs
2 tbsp. butter
1/2 cup hot milk
2 eggs, beaten
1 tbsp. grated onion
1 cup crushed corn flakes

Steam carrots in a little water, drain and sieve. There should be 3 cups of sieved carrots. Season to taste and add butter. Combine carrots and bread crumbs. Add hot milk. Stir in eggs and onion, mixing well. Chill 1 to 2 hours.

Form into balls, using 1/3 cup amounts. Roll in crushed flakes. Place on greased baking dish. Refrigerate overnight.

Bake 30 minutes at 350 degrees until brown and serve hot.

Happy Cooking,

Betsy
www.recipelink.com