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Side Dish
4 servings
25 minutes
30 minutes
Chef Gary Rhodes
1 pound Sweet Baby Carrots, with tops
1/2 organic orange finely grated zest
8 ounces bread crumbs
1 teaspoon organic parsley, chopped
6 tablespoons all-purpose flour plus 1/2 teaspoons salt and pepper
1 egg, beaten
Salt and pepper to taste
Oil for frying
Peel the carrots and trim the stalk tops to a 1/4 inch stem. Cook them in salted, boiling water until completely tender.
This will take 15-20 minutes, depending on the thickness of the carrots.
Once cooked, drain the excess water and leave the carrots to cool.
Rub the orange zest into the breadcrumbs, season with salt and pepper, and add the parsley.
The carrots can now be rolled in the seasoned flour, dipped in the beaten egg, and then rolled in the breadcrumbs.
Roll the crumbs reasonably firm around the carrots, leaving the green tops uncoated.
The carrots are now ready to be carefully fried in the hot oil.
They will take just a few minutes to become golden and crisp.
Lift them from the oil and put them to drain on paper towels. Season with a pinch of salt. Serve immediately.
Serve as a side dish, or as an appetizer with a yogurt-dill or ranch dip.
