Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 626.16 Kcal (2622 kJ) | ||
| Calories from fat | 226.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.21g | 39% | |
|---|---|---|---|
| Cholesterol | 84.04mg | 28% | |
| Sodium | 862.31mg | 36% | |
| Potassium | 1091.85mg | 23% | |
| Total Carbs | 86.93g | 29% | |
| Sugars | 7.55g | 30% | |
| Dietary Fiber | 10.99g | 44% | |
| Protein | 11.89g | 24% | |
| Vitamin C | 12.7mg | 21% | |
| Vitamin A | 1.3mg | 42% | |
| Iron | 4.6mg | 26% | |
| Calcium | 167.9mg | 17% | |
| Amount Per 100 g | |||
| Calories | 172.18 Kcal (721 kJ) | ||
| Calories from fat | 62.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.93g | 39% | |
|---|---|---|---|
| Cholesterol | 23.11mg | 28% | |
| Sodium | 237.12mg | 36% | |
| Potassium | 300.24mg | 23% | |
| Total Carbs | 23.9g | 29% | |
| Sugars | 2.08g | 30% | |
| Dietary Fiber | 3.02g | 44% | |
| Protein | 3.27g | 24% | |
| Vitamin C | 3.5mg | 21% | |
| Vitamin A | 0.3mg | 42% | |
| Iron | 1.3mg | 26% | |
| Calcium | 46.2mg | 17% | |
* 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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