Great Grandma Sullivan Carrot Croquettes
One Christmas (in the early 1900's), Great Grandmother made several kinds of croquettes for a family gathering, she gave the hand written recipes to her daughter-in-law (my grandmother Mabel Kennedy Sullivan).
I love having these old recipes... and love sharing with my friends on Just A Pinch!
4 ccarrots (mashed like potatoes)
1 tspeach: salt, pepper
1/4 tspeach: ground mace, nutmeg
4 largeeggs (beaten well)
2 largeeggs (beaten well)
2 cdry bread crumbs (very fine)
OIL FOR FRYING
4-5inches vegetable oil (or bacon grease)
How to Make Great Grandma Sullivan Carrot Croquettes
- Wash, peel, cook, drain thouroughly the carrots. Add everything except the eggs and mash the carrots like you would potatoes. Let cool. Add the eggs and beat together. Put in a cold place (refrigerator) for an hour to get cold.
- Bring the mashed carrot mixture out of cool place. Shape into little haystacks by pinching the mashed carrots into shape.
- Heat the oil to about 275 degrees.
- Dip each haystack into the beaten egg. Gently roll in the fine bread crumbs.
- Place 3 -4 haystacks at a time into the hot oil. Cook until outside is a golden brown. Remove to paper towel lined dish to drain the oil.
- *** My family almost always makes the croquettes in the shape of little haystacks, but you can shape them into balls, logs, squares or what ever you like (if making many varieties... different shapes are helpful to identify the different kinds of croquettes).