AIB Cooking Book - Klaus Meyer homepage

Note thhat
the propoortions
of
carrots, flour and coorn
flour are
important
to get thee
substance of o
the douggh
right. Thee
other
ingredieents
should bbe
varied
accordinng
to taste, feel
free to
experimment.
Deep Fryying
1. Take a spoon
full of the
carrot‐mix, aand
make a
small ball in your hand.
2. Heat the oil in the wok to
very high temperature.
Place the baalls
in the ver ry
hot oil and ffry
them until
they become
brown and d
golden. Remmove
them fr rom the wokk.
3. Place the baall
on a suitab ble dish or kiitchen
paper r to let the oil
drop off.
Discussion
This dishh
needs a bitt
of practice. Two issues aare
critical: the t carrot‐do ough needs tthe
right sort t of
substancce,
if it is tooo
wet you wo on’t be able tto
form balls s; if it is to dr ry the balls wwill
fall apart t. When
preparinng
the doughh,
I am alway ys surprised hhow
much liquid
comes out of the caarrots.
If it is too
much, add
a bit morre
flour … car refully.
The secoond
issue is, like for all de eep‐fried disshes,
to ensu ure you let th he frying oil ddrop
off befo ore
serving tthe
dish. Whhen
using the e wok for deeep
frying, I use u a special rack attacheed
to the work
that
allows thhe
oil to drop
back into the t frying pan.
Also, a spoon
with little
holes is quuite
useful fo or
removinng
these ballss
from the fr rying pan, as illustrated on o the first photo.
An alteernative
app proach is
to rest the
fried chiccken
balls on kitchen papper
for a few minutes bef fore transferrring
them to o the
serving ddish.
Extensioons
The carrrot
balls can also be eaten
cold thee
next day – a nice variati ion
of your llunch
box! Inn
fact, it is in
this wayy
I ended up sharing the
recipe wwith
a vegetaarian
colleagu ue,
who theen
made it onne
of her
frequent
dishes.
Photoos:
Klaus Meyer
58