Deep Fried Carrot Balls Recipes

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DEEP-FRIED CARROT BALLS



Deep-Fried Carrot Balls image

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.

Provided by crazycookinmama

Categories     Asian

Time 40m

Yield 20 Balls

Number Of Ingredients 9

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

Steps:

  • 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.
  • Shape the carrot mixture into small, walnut-sized balls. Roll the balls in the combined flour and sesame seeds, shaking off the excess.
  • Heat 3-4 cm oil in a pan; add the carrot balls and cook in batches for 2-3 minutes or until golden.

Nutrition Facts : Calories 48.1, Fat 2, SaturatedFat 0.3, Cholesterol 10.6, Sodium 19.6, Carbohydrate 6.4, Fiber 1.1, Sugar 1.1, Protein 1.5

FRIED CHEESE BALLS



Fried Cheese Balls image

Tasty party snack that can easily be made and modified for your taste buds.

Provided by connor lightfoot

Categories     Cheese Balls

Time 25m

Yield 10

Number Of Ingredients 7

2 cups Italian-seasoned bread crumbs
1 cup grated Parmesan cheese
1 cup shredded sharp Cheddar cheese
1 cup milk
1 large egg
1 (8 ounce) package cream cheese
1 cup vegetable oil for frying, or as needed

Steps:

  • Line a baking sheet with parchment paper or waxed paper.
  • Pour bread crumbs, Parmesan cheese, and Cheddar cheese into 3 separate piles on the prepared baking sheet. Combine milk and egg in a bowl and stir until well combined.
  • Roll cream cheese into 1-inch balls. Split each ball in half and place sharp Cheddar inside of cheese ball; put it back together and shape cream cheese around the Cheddar cheese. Roll it in Parmesan and Cheddar cheeses until the outside is completely covered. Dip in the milk mixture and roll in bread crumbs until completely covered. Repeat with remaining cream cheese balls.
  • Heat oil in a large saucepan to 350 degrees F (175 degrees C). Drop cheese balls in the hot oil and allow to get brown on all sides, 3 to 5 minutes. Drain on paper towels.

Nutrition Facts : Calories 285 calories, Carbohydrate 18.2 g, Cholesterol 64.1 mg, Fat 18.2 g, Fiber 0.8 g, Protein 12.2 g, SaturatedFat 9.4 g, Sodium 619.8 mg, Sugar 2.2 g

CRISPY FRIED CARROT STICKS



Crispy Fried Carrot Sticks image

These make a great substitute for French fries. My brother is a renal patient and can't eat potatoes much. You can use a lot more carrots-the ingredients will dredge more than called for. I got this recipe from Southern Living several years ago. It originated from John Fleer of The Inn at Blackberry Farm. Prep time is a guess, I am slow cutting vegetables.

Provided by JohnsCutie

Categories     Lunch/Snacks

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 11

3/4 cup cornmeal
3/4 cup all-purpose flour
1 teaspoon onion powder
1 teaspoon Old Bay Seasoning
1/2 teaspoon salt
2 1/2 tablespoons chopped fresh parsley
1 egg white
2/3 cup buttermilk
1/2 teaspoon hot sauce
4 large carrots, scraped and cut into thin strips (can use more)
vegetable oil

Steps:

  • Heat vegetable oil to 350. You will need at least 1" worth.
  • Scrape carrots and cut them into thin strips. I have also cut them into "coins.".
  • Mix first seven ingredients and set aside.
  • Beat egg shite until foamy, then stir in buttermilk and hot sauce.
  • Dip carrots in milk mixture. Drain excess and dredge in cornmeal mixture.
  • Fry 2 minutes or until ligthly brown. This will depend on how big you cut your carrots.
  • Take out of skillet and drain on paper towels.

DEEP FRIED CARROT BALLS



Deep Fried Carrot Balls image

Number Of Ingredients 6

1 pound carrot
2 slices fresh ginger root
1 scallion stalk
water to cover
1/2 teaspoon salt
oil for deep frying

Steps:

  • 1. Scrape carrots. Mince ginger root and scallion stalk.2. Bring water to a boil. Add carrots and boil, uncovered, until soft but not mushy. Then drain and mash. 3. Blend in salt, ginger root and scallion. Form carrot mixture into walnut-size balls.4. Heat oil. Deep-fry carrot balls, a few at a time, until golden. Drain on paper toweling.5. Return carrot balls to oil deep-fry 1/2 minute more. Drain quickly and serve.

Nutrition Facts : Nutritional Facts Serves

DEEP-FRIED CALIFORNIA ROLL RICE BALLS



Deep-Fried California Roll Rice Balls image

We are a family that absolutely loves sushi, but don't always have all the ingredients at home to make it! Invention became the mother of necessity. So here is my reinvented version of the California roll!

Provided by Phat-N-Sassy78

Categories     Sushi

Time 1h20m

Yield 5

Number Of Ingredients 12

10 ounces imitation crabmeat, chopped
1 medium avocado, diced
3 cups water
3 cups uncooked instant rice
1 (8 ounce) package cream cheese, softened
2 tablespoons soy sauce
1 teaspoon garlic salt
1 teaspoon ground black pepper
2 cups Italian-seasoned bread crumbs
1 cup canola oil for frying, or as needed
3 tablespoons mayonnaise
1 tablespoon Sriracha sauce

Steps:

  • Prepare filling: Toss crabmeat and avocado together in a bowl and place in the refrigerator to chill until needed.
  • Bring water to a boil on the stovetop. Add rice, stir, cover, and remove from heat. Set aside until water is absorbed, about 5 minutes, then fluff with a fork.
  • When the rice is set up and still hot, blend in cream cheese, soy sauce, garlic salt, and pepper until the cream cheese is fully incorporated and no chunks remain.
  • Scoop out a golf ball-sized handful of the rice mixture and flatten it into a patty. Add about a heaping teaspoon of the avocado-crab filling into the center. Cup your hand and close the rice around the filling. Roll between your hands if needed to seal and get a good round shape; patch any holes with more rice if needed. Roll in bread crumbs until well coated. Repeat to make remaining balls.
  • Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  • Add 1 to 2 balls to the hot oil at a time. If not fully submerged, let each side of the ball fry until golden brown, about 30 seconds per side. Remove to a paper towel-lined plate to drain. Continue to fry remaining rice balls.
  • Combine mayonnaise and Sriracha for dipping sauce. Serve with rice balls.

Nutrition Facts : Calories 771.3 calories, Carbohydrate 93.4 g, Cholesterol 63.6 mg, Fat 35.7 g, Fiber 5.9 g, Protein 19.9 g, SaturatedFat 12.4 g, Sodium 2201.8 mg, Sugar 5.7 g

DEEP FRIED CARROT BALLS



Deep Fried Carrot Balls image

Number Of Ingredients 6

1 pound carrot
2 slices fresh ginger root
1 scallion stalk
water to cover
1/2 teaspoon salt
oil for deep frying

Steps:

  • 1. Scrape carrots. Mince ginger root and scallion stalk.2. Bring water to a boil. Add carrots and boil, uncovered, until soft but not mushy. Then drain and mash. 3. Blend in salt, ginger root and scallion. Form carrot mixture into walnut-size balls.4. Heat oil. Deep-fry carrot balls, a few at a time, until golden. Drain on paper toweling.5. Return carrot balls to oil deep-fry 1/2 minute more. Drain quickly and serve.

Nutrition Facts : Nutritional Facts Serves

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