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Categories:Viewed: 50 - Published at: 9 years ago
Ingredients
- 500 g baby carrots, peeled
- 250 g fresh white breadcrumbs
- 2 teaspoons lemon zest, grated
- 14 teaspoon dried chili pepper flakes
- 2 tablespoons Italian parsley, finely chopped
- 2 tablespoons parmesan cheese, finely grated
- salt and pepper
- 6 tablespoons plain flour
- 2 eggs, beaten
- 500 ml vegetable oil, for frying
Method
- Remove the carrot tops, leaving a little stalk.
- Bring a large saucepan of salted water to the boil, add the carrots and cook for 3 minutes.
- Drain and dry on a paper towel.
- Combine crumbs, zest, chili, parsley and Parmesan and seasonings.
- Place flour and eggs in separate bowls.
- Roll the carrots first in flour, then in egg and cover in crumbs.
- Fry the carrots in hot oil for 1-2 minutes until crisp.
- Drain on paper towel.
