4 med. carrots
4 green onions with tops
Vegetable oil
3/4 c. water
1/4 c. flour
3 tbsp. cornstarch
1 tbsp. vegetable oil
1 egg white
1/2 tsp. salt
1/2 tsp. baking soda

Shred carrots. Cut green onions into 3-inch pieces; cut pieces lengthwise into thin strips. Heat oil to 375 degrees. (Use a large Dutch oven pan because oil will spatter when carrots are added.)

Mix water, flour, cornstarch, 1 tablespoon vegetable oil, egg white, salt and baking soda in a 1 1/2 quart bowl until smooth. (The batter will be thin.) Stir in carrots and green onions into batter. (Use slotted spoon.)

Fry about half of the carrot mixture turning frequently until golden brown 1 minute. Drain on paper towel. Repeat with remaining mixture.