Fried Shoestring Carrots Recipes

Steps:

• Heat 2 cups canola oil in a medium pot over medium-high heat until a deep-fry thermometer registers 325 degrees F. Pat dry one 10-ounce bag shredded carrots with paper towels. Working in batches, carefully fry the carrots, stirring occasionally, until crispy, 3 to 4 minutes. Remove with a slotted spoon to a paper towel-lined plate. Put 2 teaspoons cider vinegar in a food-safe spray bottle and spray the carrots. Sprinkle with salt, 2 tablespoons chopped mint and 1 teaspoon orange zest.

Steps:

• Put the oil in a medium pot and heat over medium-high heat until a deep-frying thermometer registers 325 degrees F. Line a plate with paper towels and put it next to the pot. Add the vinegar to a 3-ounce travel spray bottle and set aside.
• Line another plate with paper towels, put the carrots on the plate and pat with additional paper towels to dry thoroughly. This will prevent the oil from splattering when the carrots are added.
• Working in batches, fry the carrots until light brown and crispy, 2 to 3 minutes. Transfer to the paper towel-lined plate.
• Season the carrot fries with salt, sprinkle over the mint and orange zest and spray with a couple of spritzes of cider vinegar.

Steps:

• Preheat oven to 425°F (220°C).
• Cut carrots into fries and combine in a large bowl with olive oil, parsley, paprika, salt, and pepper.
• Place on baking sheet lined with parchment paper in a single layer. Bake for 20-25 minutes, flipping halfway.
• Prepare dip while fries are baking. Combine all dip ingredients in a small bowl and set aside in the refrigerator until ready to use.
• Enjoy!

Steps:

• 1. In a large bowl, whisk the flour, water, cornstarch, 1/2 teas. salt,1/4 teas. cayenne and half the pepper until smooth. Stir in carrots. In a small bowl. combine the remaining salt, cayenne and pepper and set aside. In an electric skillet of deep fryer, heat oil to 375^. Drop spoonfuls or carrot mixture., a few at a time, into oil separating as best you can; cook for 3-4 minutes or until golden brown, stirring around frequently. Drain on paper towels. sprinkle with reserved seasoning mixture. --- Note: Sometimes instead of the cayenne and white pepper I use cinnamon and a little nutmeg.

Steps:

• In a large bowl, whisk flour, water, 1/2 teaspoon salt, 1/4 teaspoon cayenne pepper, and 1/4 teaspoon pepper until smooth; Stir in carrots.
• In a small bowl, combine the remaining salt, cayenne and pepper and set aside.
• In an electric skillet or deep-fat-fryer heat oil to 375 degrees. Drop spoonfuls of carrot mixture, a few at a time, into hot oil.
• Cook for 3 to 4 minutes or until golden brown, stirring frequently.
• Drain on paper towels; sprinkle with reserved seasoning mixture.
• Note: As a substitute for each cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.