Carrots are very versatile. They can be cooked in many different ways, from main courses, sides, snacks and even desserts.
It is one of the few vegetables picky people do not mind eating. We all grew up thinking that eating carrots improve our eyesight. Apparently, this is debatable. Some say it does and some say it is just an urban legend. Nevertheless, it is a great source of beta-carotene and other antioxidants that are good for the body.
2 pounds carrots
1 cup minced boiled ham (optional)
1/4 cup butter (optional)
Oil for deep frying
5 cloves garlic, minced
1/4 cup minced scallions
1/4 teaspoon ground ginger
Salt and pepper to taste
1 cup cornstarch
Wash the carrots and peel them. Slice them into 2-3 parts.
In a pot of salted boiling water, cook the carrots for 15-20 minutes.
After, drain the carrots and puree them in a blender or food processor. If you have a food mill, it will do.
Strain the carrot juices with a strainer or a cheese cloth. Do this in parts, to make sure that all the juice is squeezed out. You may reserve the juices for a light carrot juice if desired.
In a skillet or frying pan, melt the butter under medium low heat. SautÃ© the ham for 3-5 minutes or until the edges are browned.
Combine the ham, carrot puree, scallions, garlic and ginger in a bowl. Mix well. Season it with salt and pepper. Refrigerate for 2 hours up to overnight.
In a deep saucepan or deep fryer, heat the oil under medium heat. Test if it is hot enough by dropping half a teaspoon of the carrot mixture. If it sinks, the oil is not ready. If it floats and browns right away, it is too hot. Adjust accordingly. Don’t forget to scoop out the carrot mixture to avoid burning.
While waiting for the oil, form the carrot mixture into balls and roll them in cornstarch.
Fry the balls for 3-5 minutes or until they are golden brown.
Transfer to a colander or plate with paper towels to drain the oil.
Serve warm and sprinkle with salt before serving.
*If you want to give the carrot balls a meatier texture, you can add an egg and cornstarch to the mixture to make it thicker.
Photo Courtesy Of: ccharmon