Recipe: Carrot Croquettes for Donna

CARROT CROQUETTES
The following vintage recipe was transcribed ver batim from the following newspaper: The Rains County Leader
Emory, Rains County, Texas, May 9, 1913

Wash and scrape the carrots and boil until tender. Drain and mash them. To each teacupful add salt and pepper to season very highly, the yolks of two raw eggs, a pinch of mace and one level teaspoonful of butter. Mix thoroughly and set away until cold. Shape into tiny croquettes, dip into slightly beaten egg, roll in fine bread crumbs and fry in smoking hot fat.

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CARROT CROQUETTES
10-12-2002

1 bunch carrots (small)
1 egg
Salt to taste
2 Tbsp. sugar
Flour
1 tsp. baking powder

Cook carrots until done and mash through a sieve.

Beat egg and add salt to taste. Mix with carrots, then add sugar and enough flour to hold together. Add baking powder.

Shape into croquettes and fry in deep fat until brown, roll in sugar and serve.

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CARROT CROQUETTES
Source: Marathon's Most Treasured Recipes, Marathon Jewish Community Center, Douglaston, NY

1 pound carrots
2 eggs, beaten
2 onions, divided
matzoh meal
garlic
marinara sauce

Grate peeled carrots in processor; drain well. Grate one onion in the processor; drain well. Combine grated carrots and onion and add salt and pepper to taste. Stir in eggs and enough matza meal to form croquettes.

Brown the croquettes in a frying pan and set aside.

Chop remaining onion and garlic. Brown in chopped onion and garlic in saucepa. Add marinara suace and simmer for about l0 minutes.

Layer croquettes in baking dish. Pour sauce over and bake in 350 degrees F oven for 45-60 minutes.

May be served as an appetizer or as a side dish.