Crispy Carrot Fries Food

CARROT FRIES RECIPE BY TASTY

Steps:

• Preheat oven to 425°F (220°C).
• Cut carrots into fries and combine in a large bowl with olive oil, parsley, paprika, salt, and pepper.
• Place on baking sheet lined with parchment paper in a single layer. Bake for 20-25 minutes, flipping halfway.
• Prepare dip while fries are baking. Combine all dip ingredients in a small bowl and set aside in the refrigerator until ready to use.
• Enjoy!

CRISPY BAKED CARROT FRIES

Steps:

• Preheat oven to 425°F. Cut carrots into thin sticks and combine in a large bowl with oil, cornstarch, smoked paprika, cumin, salt, and pepper.
• Place on a parchment paper lined baking sheet in a single layer. Bake for about 20 minutes, or until browned in spots and crisp, flipping halfway through. Toss the hot carrot fries with chopped or cilantro or parsley and extra salt, if desired. Serve warm with dip.

SHOESTRING CARROT FRIES

Steps:

• Put the oil in a medium pot and heat over medium-high heat until a deep-frying thermometer registers 325 degrees F. Line a plate with paper towels and put it next to the pot. Add the vinegar to a 3-ounce travel spray bottle and set aside.
• Line another plate with paper towels, put the carrots on the plate and pat with additional paper towels to dry thoroughly. This will prevent the oil from splattering when the carrots are added.
• Working in batches, fry the carrots until light brown and crispy, 2 to 3 minutes. Transfer to the paper towel-lined plate.
• Season the carrot fries with salt, sprinkle over the mint and orange zest and spray with a couple of spritzes of cider vinegar.

CARROT FRIES WITH KETCHUPY RANCH

Steps:

• Preheat the oven to 425 degrees F.
• Trim the ends off the carrots and halve crosswise. Halve the carrots lengthwise, then cut lengthwise again in half or thirds, depending on the size, to create equal-size sticks.
• In a mixing bowl, toss together the carrots, olive oil, pepper, garlic powder, salt and thyme. Transfer to a baking sheet and spread into a single layer. Bake, flipping halfway through, until the carrots are cooked through and the edges begin to crisp, 18 to 20 minutes.
• Meanwhile, mix together the ketchup and ranch in a small bowl. Serve the carrot fries with the ketchupy ranch.

CRISPY FRIED CARROT STICKS

Steps:

• Heat vegetable oil to 350. You will need at least 1" worth.
• Scrape carrots and cut them into thin strips. I have also cut them into "coins.".
• Mix first seven ingredients and set aside.
• Beat egg shite until foamy, then stir in buttermilk and hot sauce.
• Dip carrots in milk mixture. Drain excess and dredge in cornmeal mixture.
• Fry 2 minutes or until ligthly brown. This will depend on how big you cut your carrots.
• Take out of skillet and drain on paper towels.

ROASTED CARROT FRIES

Steps:

• Place carrots in a greased 15x10x1-in. baking pan. Drizzle with oil and sprinkle with salt; toss to coat. Bake, uncovered, at 450° for 10-12 minutes or until crisp-tender.

GARLIC PARMESAN BAKED CARROT FRIES RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200˚C).
• Slice the top and bottom off of carrots then slice them in half, slice each half into thirds lengthwise.
• In a large bowl, mix ingredients with carrot sticks.
• Spread on a baking sheet.
• Bake for 15-20 minutes (depending on how crispy you want them).
• Mix together ingredients for dipping sauce in a small bowl.
• Serve warm carrots with dipping sauce. Topped with Parmesan and parsley.
• Enjoy!

SKINNY CARROT FRIES

Steps:

• Heat oven to 200C/180C fan/gas 6. Cut carrots into 'fries', about 1cm thick, and mix with cornflour and a little black pepper. Toss with vegetable oil, spread in a single layer on a baking tray lined with parchment, and bake for 40-45 mins, turning halfway. Mix a little salt with tarragon and toss through the cooked fries.

OVEN-BAKED CARROT FRIES

Steps:

• Heat oven to 425 degrees F. Line a shallow pan with foil.
• Using a sharp knife, slice away the tip and end of each carrot; peel each completely.
• Cut carrots in half crosswise, then cut lengthwise, then cut lengthwise again.
• In a mixing bowl, combine the carrot sticks, olive oil, rosemary, sugar, salt and pepper. Stir until all are evenly coated.
• Place carrots in pan, spreading sticks out as much as possible. Bake for 20 minutes or until carrots are tender.
• Serve hot or at room temperature.