Parmesan-crusted carrots

Name: Parmesan-crusted carrots
Cook time: 1 h
Yield: 6
Cuisine: European
Ingredients: 500g baby (Dutch) carrots; 60g (½ cup) plain flour; 2 tsp ground cumin; 2 eggs; 250g (3 cups) fine fresh white breadcrumbs; 1 tbsp chopped parsley; 65g (⅔ cup) grated parmesan cheese; vegetable oil, for deep-frying

September 22, 2017

Carrots get the schnitty treatment.Supplied

easyTime:30 mins - 1 hourServes:6

A recipe from the Good Food collection.

Ingredients

500g baby (Dutch) carrots
60g (½ cup) plain flour
2 tsp ground cumin
2 eggs
250g (3 cups) fine fresh white breadcrumbs
1 tbsp chopped parsley
65g (⅔ cup) grated parmesan cheese
vegetable oil, for deep-frying

Method

Step 1
Trim the leafy carrot tops, leaving about 2cm attached, then wash the carrots. Bring a large saucepan of salted water to the boil, add the carrots and cook for 5 minutes, or until tender when pierced with a metal skewer. Drain, dry well with paper towels and leave to cool.
Step 2
Sift the flour and cumin onto a sheet of baking paper, then beat the eggs together in a wide, shallow bowl. In another bowl, mix together the breadcrumbs, parsley and parmesan and season well. Roll the carrots in the flour, then the eggs and finally the breadcrumbs. For an extra-crispy coating, repeat this process.
Step 3
Fill a deep, heavy-based saucepan one third full of oil and heat to 170C, or until a cube of bread dropped into the oil browns in 20 seconds. Fry the carrots in batches until golden and crisp. Serve immediately.