CookEat Recipe
Fried Carrot Strips
Thin unpeeled carrot strips salted and rested, then coated with flour and egg and fried separately.
Method
Steps
Step 1
Gather the ingredients: 300 g carrots, thoroughly scrubbed but not peeled; About 1/2 teaspoon salt; 40 g plain flour for coating, with excess shaken off; 2 eggs, beaten; About 500 ml suitable frying oil, or enough for the pan; only part is absorbed.
Step 2
Scrub and wash the carrots thoroughly without peeling. Cut into thin finger-length strips, about 5–6 cm long and 2–3 mm thick. Toss with the salt, cover and refrigerate for about 2 hours.
Step 3
Keep the strips slightly damp from the moisture released during the rest. Toss in the flour and shake off the excess, then turn them in the beaten eggs to coat. This is a flour-then-egg coating, not the rested batter of recipe 156.
Step 4
Heat the frying oil to about 170°C in a suitable deep pan. Lift the strips out one by one with tongs or a fork and lower them carefully into the oil, separating them rather than dropping a clump.
Step 5
Fry in small batches for about 2–4 minutes, turning as needed, until the carrots are tender and the egg coating is golden and fully cooked to 74°C. Drain and serve hot as a vegetable side.
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