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 <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4.
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