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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Baby carrots with a crunchy Parmesan crust Ingredients:
500 g baby carrots, peeled |
250 g fresh white breadcrumbs |
2 teaspoons lemon zest, grated |
1/4 teaspoon dried chili pepper flakes |
2 tablespoons italian parsley, finely chopped |
2 tablespoons parmesan cheese, finely grated |
salt and pepper |
6 tablespoons plain flour |
2 eggs, beaten |
500 ml vegetable oil, for frying |
Directions:
1. Remove the carrot tops, leaving a little stalk.
2. Bring a large saucepan of salted water to the boil, add the carrots and cook for 3 minutes.
3. Drain and dry on a paper towel.
4. Combine crumbs, zest, chili, parsley and Parmesan and seasonings.
5. Place flour and eggs in separate bowls.
6. Roll the carrots first in flour, then in egg and cover in crumbs.
7. Fry the carrots in hot oil for 1-2 minutes until crisp.
8. Drain on paper towel.
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