While we often think of vegetables as a savory side, they were often used in sweet dishes in the 18th-century. Puffs are a great way to use vegetables that are nearing the end of their prime. Pro tip: the carrots can be substituted for other root vegetables like parsnips!
Carrot puffs are fritter-like hush puppies, although they’re leavened with eggs instead of yeast or baking powder. They can seem dense if the oil isn’t hot. A deep fat fryer works well with this recipe.
Watch the video below to learn how we make this recipe in our kitchens based on the 18th-century description below, then use our 21st-century translation to try the recipe at home!
— Smith, Eliza. “The Compleat Housewife”
1. Make the carrot pulp. Scrape the carrots and boil them for 20 minutes or until tender. Mash the carrots into about 2 cups of pulp.
2. In a medium bowl, mix the carrots, bread crumbs, beaten eggs, nutmeg, orange flower water, sherry and cream.
3. In a large frying pan, add the oil. It should come about halfway up the sides. The oil should be hot, around 365°.
4. Drop a heaping tablespoon of the batter into the hot oil. Fry until each side has become golden in color. Drain on paper towels. Serve hot.