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Suggest a better descriptionCook carrots, covered, in a small portion of boiling salted water 15 minutes or until tender; drain. Mash carrots, and let cool. Combine 1 cup mashed carrots and next 7 ingredients; stir well. Heat 1 inch of oil in a large skillet to 3250. Drop carrot mixture by tablespoonfuls into hot oil, and cook until golden, turning once. Drain on paper towels. Sprinkle with powdered sugar, if desired. Serve immediately. Yield: 11/2 dozen. . Recipe by: Patricia Pashby Memphis, Tennessee. Posted to recipelu-digest by "Lynn Ratcliffe"
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Serving Size: 1 Serving (10g) | ||
Recipe Makes: 18 Servings | ||
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Calories: 29 | ||
Calories from Fat: 3 (10%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.4g | 0 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 11.8mg | 4 % | |
Sodium 112.3mg | 4 % | |
Potassium 13.5mg | 0 % | |
Total Carbohydrate 5.3g | 2 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 5.1g | ||
Protein 1g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 29
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