Crispy Fried Carrot Sticks |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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These make a great substitute for French fries. My brother is a renal patient and can't eat potatoes much. You can use a lot more carrots-the ingredients will dredge more than called for. I got this recipe from Southern Living several years ago. It originated from John Fleer of The Inn at Blackberry Farm. Prep time is a guess, I am slow cutting vegetables. Ingredients:
3/4 cup cornmeal |
3/4 cup all-purpose flour |
1 teaspoon onion powder |
1 teaspoon old bay seasoning |
1/2 teaspoon salt |
2 1/2 tablespoons chopped fresh parsley |
1 egg white |
2/3 cup buttermilk |
1/2 teaspoon hot sauce |
4 large carrots, scraped and cut into thin strips (can use more) |
vegetable oil |
Directions:
1. Heat vegetable oil to 350. You will need at least 1 worth.
2. Scrape carrots and cut them into thin strips. I have also cut them into coins. .
3. Mix first seven ingredients and set aside.
4. Beat egg shite until foamy, then stir in buttermilk and hot sauce.
5. Dip carrots in milk mixture. Drain excess and dredge in cornmeal mixture.
6. Fry 2 minutes or until ligthly brown. This will depend on how big you cut your carrots.
7. Take out of skillet and drain on paper towels.
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