Crispy Carrots Recipes

CRISPY ROASTED CARROTS

Steps:

• Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with foil or parchment paper and set aside.
• Cut peeled carrots into 2-inch pieces. Then, slice them vertically in half to make thinner carrot sticks. If the carrot piece is very wide, cut in quarters so that all the carrots are a similar size.
• Toss the cut carrots into a medium mixing bowl and toss in the rest of the ingredients. Massage the carrots with your hands until evenly coated.
• Place the carrots onto the baking sheet, making sure not to overcrowd it. Bake for 30-minutes, and then mix up the carrots with a spatula. Place back in the oven for 10 more minutes at 350 degrees Fahrenheit.
• Remove from the oven and serve warm.

THE BEST CRISPY ROASTED CARROTS

Steps:

• Pre-heat oven to 400F convection roast or 425F bake.
• Peel the carrots and halve lengthwise.
• Lay flat, arranged in rows on a lightly oiled sheet pan so they do not overlap.
• Drizzle or spray with olive oil. Then sprinkle with seasonings.
• Roast on the middle rack for 30 minutes or until they look blistered with the thin tips starting to burn just a little bit. Remove from the oven and serve hot.

CRISPY FRIED CARROT STICKS

Steps:

• Heat vegetable oil to 350. You will need at least 1" worth.
• Scrape carrots and cut them into thin strips. I have also cut them into "coins.".
• Mix first seven ingredients and set aside.
• Beat egg shite until foamy, then stir in buttermilk and hot sauce.
• Dip carrots in milk mixture. Drain excess and dredge in cornmeal mixture.
• Fry 2 minutes or until ligthly brown. This will depend on how big you cut your carrots.
• Take out of skillet and drain on paper towels.

CRISPY CARROTS

Steps:

• Combine eggs and onion; mix in carrots. Make 8 to 9 patties about 1/2 cup each.
• Flatten in nonstick skillet and cook until crisp and golden brown.
• Turn only once.