Directions:
- Place carrots and salt in a small saucepan; add water to cover. Bring to a boil; reduce heat and cook 10 minutes or until tender. Drain. Dip carrot strips, a few at a time, into egg; dredge in cracker crumbs.
- Fry strips in hot oil (375°) until golden brown; drain on paper towels. Serve hot.
- Serving Suggestion: Fried Carrots may be served with Dill Sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 927.53 Kcal (3883 kJ) | ||
| Calories from fat | 209.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.33g | 36% | |
|---|---|---|---|
| Cholesterol | 163.68mg | 55% | |
| Sodium | 3516.52mg | 147% | |
| Potassium | 752.4mg | 16% | |
| Total Carbs | 161.63g | 54% | |
| Sugars | 53.39g | 214% | |
| Dietary Fiber | 13.58g | 54% | |
| Protein | 19.71g | 39% | |
| Vitamin C | 13mg | 22% | |
| Vitamin A | 2.2mg | 72% | |
| Iron | 5.6mg | 31% | |
| Calcium | 111.6mg | 11% | |
| Amount Per 100 g | |||
| Calories | 184.55 Kcal (773 kJ) | ||
| Calories from fat | 41.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.64g | 36% | |
|---|---|---|---|
| Cholesterol | 32.57mg | 55% | |
| Sodium | 699.67mg | 147% | |
| Potassium | 149.7mg | 16% | |
| Total Carbs | 32.16g | 54% | |
| Sugars | 10.62g | 214% | |
| Dietary Fiber | 2.7g | 54% | |
| Protein | 3.92g | 39% | |
| Vitamin C | 2.6mg | 22% | |
| Vitamin A | 0.4mg | 72% | |
| Iron | 1.1mg | 31% | |
| Calcium | 22.2mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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