Fried Carrots
A simple and classic way to prepare carrots, these fried carrot slices are first parboiled, then coated in egg and breadcrumbs for a crispy and golden finish.
Ingredients
- 4 medium Carrots (Full-grown carrots)
- 1 large Egg (Well-beaten)
- 1 cup Dry Bread Crumbs (Fine)
- 1 cup Vegetable Oil (For frying)
- 0.25 tsp Salt (To taste)
- 0.25 tsp Black Pepper (To taste)
Instructions
- 1Wash, peel, and slice the carrots into 1/4-inch thick rounds.
- 2Place the carrot slices in a saucepan and cover with water. Bring to a boil and cook for 5 minutes, or until slightly tender. Drain well.
- 3In a bowl, season the parboiled carrot slices with salt and pepper.
- 4Dip each carrot slice in the beaten egg, then dredge in the dry bread crumbs, ensuring they are fully coated.
- 5Heat the vegetable oil in a frying pan or deep fryer to 350°F (175°C). Fry the carrot slices in batches until golden brown and crispy, about 2-3 minutes per side. Use a frying basket or slotted spoon to remove the carrots from the oil and place them on a paper towel-lined plate to drain excess oil.
- 6Serve the fried carrots immediately while they are still hot and crispy.