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3394 Brown Island Rd S
Salem, OR, 97302
United States


Recipe Blog

We want to help you enjoy ALL of the diversity of produce that can be grown in the Willamette Valley and strongly believe that most everyone can enjoy most every vegetable by finding the right preparation!

Crispy Carrot Puffs

Jacob Bailey

From Rachel Duerst



  • Vegetable oil, for deep frying
  • 1 cup finely ground cornmeal
  • 2/3 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 2 eggs
  • 1/3 cup honey
  • 2/3 cup granulated sugar
  • 1/3 cup milk
  • 1/2 teaspoon vanilla extract
  • 3 cups peeled and shredded carrots (preferably of different colors)
  • Powdered sugar, for dusting tops of puffs


Preheat oil in a deep fryer to 400 degrees.

While oil heats, make a batter by stirring together the cornmeal, flour, baking powder, salt, cinnamon, nutmeg, eggs, honey, sugar, milk, vanilla and carrots. Drop large spoonfuls (about 1 tablespoon each) of batter into the hot oil (the puffs will expand as they cook). Fry on one side and then the other for about 1 to 2 minutes, or until golden brown.

Remove the puffs from the oil and cool on paper towels or a wire rack. Use a sifter to dust the tops with powdered sugar. Enjoy while still warm.

Makes about 20 puffs