Deep-Fried Carrot Balls

This comes from a cookbooklet called "Yum Cha and Asian Treats". They are easy to make, and they taste wonderful. Would be excellent served with a side of sweet and sour sauce.

• Ready In: 40 mins
• Yields: 20 Balls

Ingredients

• 350  g carrots, peeled and sliced
• 2  cm  piece fresh ginger, peeled and grated
• 2  spring onions, finely chopped
• 2  teaspoons  sesame oil
• 1  egg, beaten
•  salt and pepper, to taste
• 3⁄4 cup plain flour
• 1⁄3 cup sesame seeds
•  oil, for deep frying

Directions

1. Cook the carrot in boiling salted water for 15 minutes until just tender. Drain and mash well. Place the ginger in a garlic crusher and squeeze the juice into the mashed carrot. Add the spring onions, sesame oil and egg and season to taste.
2. Shape the carrot mixture into small, walnut-sized balls. Roll the balls in the combined flour and sesame seeds, shaking off the excess.
3. Heat 3-4 cm oil in a pan; add the carrot balls and cook in batches for 2-3 minutes or until golden.