Shoestring Carrot Fries
Sunny sprays her carrot fries with cider vinegar and garnishes them with salt, mint and orange zest for some sweet-meets-salty tang.
Prep time:
Cook time:
Serving size: 2
Calories per serving: 1,924
Ingredients:
Cook time:
Serving size: 2
Calories per serving: 1,924
2 cups canola oil
1-10 ounces bag shredded carrots
2 teaspoons cider vinegar
salt
2 tablespoons chopped mint leaves
1 teaspoon orange zest
Directions:
Heat 2 cups canola oil in a medium pot over medium-high heat until a deep-fry thermometer registers 325 degrees F. Pat dry one 10-ounce bag shredded carrots with paper towels. Working in batches, carefully fry the carrots, stirring occasionally, until crispy, 3 to 4 minutes. Remove with a slotted spoon to a paper towel-lined plate. Put 2 teaspoons cider vinegar in a food-safe spray bottle and spray the carrots. Sprinkle with salt, 2 tablespoons chopped mint and 1 teaspoon orange zest.
Source: foodnetwork.com
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
