| Go back |
Crispy fried carrot stickstopcook.tomathouse.comPreparation:In a medium saucepan, heat 2 cups of canola oil over medium-high heat until a deep-fry thermometer reads 160°C. Pat dry 1 1/2 lb (280 g) bag of grated carrots with paper towels.Working in batches, gently fry the carrots, stirring occasionally, until crisp, 3-4 minutes. Transfer with a slotted spoon to a paper towel-lined plate. Pour 2 teaspoons of apple cider vinegar into a spray bottle and spritz the carrots. Sprinkle with salt, 2 tablespoons of chopped mint, and 1 teaspoon of orange zest. Ingredients: |