Ingredients:
- 2 eggs
- prepared mustard for dipping if desired.
- in a saucepan, combine carrots with onion and water. bring to a boil, simmer covered until carrots are tender. drain liquid into a measuring cup. measure 1/2 cups of that liquid into a small bowl. separate eggs. set aside the whites in another small bowl. add the yolks to the reserved liquid and mix. add flour, salt and paprika and beat until smooth.
- beat egg whites until stiff but not dry. at this point you should have 3 different mixtures.
- (3) is the egg whites stiffly beaten
- fold 1 and 2 into 3. add the parsley.
- heat some oil for frying in a griddle or skillet. drop batter by heaping tablespoonful and fry until golden brown, both sides.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 31.84 Kcal (133 kJ) | ||
| Calories from fat | 6.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.72g | 1% | |
|---|---|---|---|
| Cholesterol | 14.23mg | 5% | |
| Sodium | 55.43mg | 2% | |
| Potassium | 15.05mg | 0% | |
| Total Carbs | 5.17g | 2% | |
| Sugars | 0.1g | 0% | |
| Dietary Fiber | 0.24g | 1% | |
| Protein | 1.06g | 2% | |
| Vitamin C | 0.4mg | 1% | |
| Iron | 0.2mg | 1% | |
| Calcium | 8.1mg | 1% | |
| Amount Per 100 g | |||
| Calories | 149.98 Kcal (628 kJ) | ||
| Calories from fat | 30.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.39g | 1% | |
|---|---|---|---|
| Cholesterol | 67.03mg | 5% | |
| Sodium | 261.07mg | 2% | |
| Potassium | 70.87mg | 0% | |
| Total Carbs | 24.34g | 2% | |
| Sugars | 0.49g | 0% | |
| Dietary Fiber | 1.15g | 1% | |
| Protein | 4.99g | 2% | |
| Vitamin C | 1.7mg | 1% | |
| Vitamin A | 0.1mg | 0% | |
| Iron | 0.9mg | 1% | |
| Calcium | 38.1mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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