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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. From
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