Instructions: Toast sesame seeds in a dry skillet over low heat, stirring, until golden, about 2 minutes.

Combine carrots, scallions, ginger and garlic in large bowl. Add cracker meal, eggs, sesame seeds and salt; stir to blend.

Heat 1/2 inch oil in medium skillet until hot enough to sizzle a crust of bread. Add batter by rounded tablespoons and fry, turning once until browned on both sides. Repeat with remaining batter.

Serve warm with Thai dipping sauce.

To prepare Thai dipping sauce: Combine all ingredients in small bowl. Serve at room temperature.

Variation: Replace the carrots with shredded zucchini or use half carrots and half zucchini.

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