1 lb. carrots
1/4 c. finely chopped onions
Water
2 eggs
1/2 c. unsifted flour
1/4 tsp. salt
Paprika
2 tbsp. chopped parsley
Salad oil
Prepared mustard

Prepare carrots and chop. In pan combine carrots with onion and 1/2 cup water. Bring to boil. Simmer covered until tender, about 10 minutes. Drain liquid into measuring cup. Turn 1/2 cup liquid into small bowl.

Separate eggs. Place whites in small bowl. Add yolks to reserved liquid. With beater, beat whites until stiff, but not dry.

Add flour, salt, paprika, to yolks mixture. With beater, beat until smooth. fold flour mixture, carrot, onion mixture, and parsley into beaten whites.

Heat oil in skillet. Drop carrot by tablespoons and fry until golden brown. Makes 20. Serve with mustard.