6 carrots
1 egg, beaten
1 1/2 c. flour
Salt to taste
1 1/2 c. cornmeal
1 1/2 c. cooking oil

Scrub and scrape carrots. Cut into strips. Cook, covered, just until tender. Drain. Dip carrots into egg. Roll each strip in flour and salt. Roll in cornmeal. Drop into hot fat. Fry 2-6 minutes. Drain on paper towels. Serve hot. Yields 6-8 servings.