Crispy Carrots Food

AIR FRYER CARROTS

Steps:

• Preheat air fryer to 400°F.
• Place the prepared carrots in a large bowl. Drizzle the oil over top and toss until all the pieces are well coated.
• Combine spices in a small bowl, add to the bowl with the oil coated carrots and toss until well combined.
• Place the seasoned carrots on the tray or in the basket of the air fryer depending on model.
• Roast for 18-20 minutes, flipping carrots halfway through. Carrots should be tender with crispy edges when finished. Best served immediately.

CRISPY BEEF WITH CARROTS AND SNOW PEAS

Steps:

• For the rice: To a small saucepan, add the rice and 2 cups of water. Place the pan over medium-high heat and bring to a boil. Cover the pan, reduce the heat to low and simmer until the rice is tender, about 10 minutes. Set aside.
• Meanwhile, combine the skirt steak and 2 tablespoons soy sauce in a medium bowl and toss to combine. Chill for 10 minutes.
• In a large bowl, mix 1/2 cup cornstarch with salt and pepper to taste. Toss the skirt steak in the cornstarch mixture and coat well. Transfer the coated meat to a fine sieve and knock off any excess cornstarch.
• Heat 1 cup canola oil in a 12-inch nonstick skillet over medium-high heat until just smoking. Add half of the beef in a single layer and cook without stirring for 2 minutes. Continue to cook, stirring occasionally, until lightly brown on both sides, 2 to 3 minutes longer; transfer to a plate lined with paper towels. Repeat with remaining skirt steak. Carefully discard the hot oil and wipe the skillet clean.
• To a small bowl, add the remaining 2 tablespoons soy sauce, mirin, red wine vinegar, ginger, crushed red pepper, garlic and remaining 1 tablespoon cornstarch. Mix to combine.
• Heat the remaining 1 tablespoon oil in the nonstick skillet over medium-high heat. Add the carrots and a pinch of salt and cook, stirring occasionally, until starting to soften, about 2 minutes. Add the snow peas and cook for 2 minutes. Add the garlic-ginger sauce and stir to combine. Cook for 1 minute until the liquid starts to thicken. Add the crispy skirt steak and toss until fully coated. If the sauce looks too thick, you can add 1/4 cup water to thin it out. Serve over rice and garnish with scallion greens.

CARROT CHIPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Put one rack on the highest level in the oven and another on the bottom.
• Peel carrots into thin strips using a vegetable peeler; put into a large bowl. Drizzle olive oil over the carrot strips and toss to coat. Season with salt; toss again. Spread carrots onto 2 baking sheets in a single layer, preventing overlap.
• Put one baking sheet on the top rack and the other on the bottom. Bake carrots in preheated oven for 6 minutes, switch racks, and continue baking until the carrots are crisp, about 6 minutes more. Cool chips until cool enough to handle before serving.

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.

CRISPY ROASTED CARROTS

Steps:

• Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with foil or parchment paper and set aside.
• Cut peeled carrots into 2-inch pieces. Then, slice them vertically in half to make thinner carrot sticks. If the carrot piece is very wide, cut in quarters so that all the carrots are a similar size.
• Toss the cut carrots into a medium mixing bowl and toss in the rest of the ingredients. Massage the carrots with your hands until evenly coated.
• Place the carrots onto the baking sheet, making sure not to overcrowd it. Bake for 30-minutes, and then mix up the carrots with a spatula. Place back in the oven for 10 more minutes at 350 degrees Fahrenheit.
• Remove from the oven and serve warm.

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.

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.

GARLIC PARMESAN ROASTED CARROTS

Steps:

• Preheat oven to 400°F (200°C). Lightly grease or spray a baking sheet with cooking oil spray.
• Arrange carrots on baking sheet. Add the olive oil, garlic, parmesan, bread crumbs, salt and pepper. Toss all ingredients together to completely coat the carrots. Spread out and bake for 20-25 minutes or until tender. Toss with a spatula half way through.
• Remove from oven and serve immediately. Top with fresh parsley if desired.

CRISPY CARROT AND POTATO PANCAKES (VEGETARIAN)

Steps:

• Rinse grated potato in cold water, squeeze out as much liquid as possible & pat dry.
• Combine all ingredients, add salt & pepper as desired & mix well.
• Drop 2 tablespoons of mixture for each pancake into a large, lightly greased, non-stick frying pan & cook over med-heat for about 5 min on each side or until golden brown & carrot is tender. Repeat cooking process for remainder of mixture & microwave a min or 2 to reheat before serving.
• NOTE: This mixture will be wet despite how careful you are to remove excess liquid, but do not panic. The pancakes will cook & crisp nicely as shown in the picture.

THE BEST CRISPY ROASTED CARROTS

Steps:

• Pre-heat oven to 400F convection roast or 425F bake.
• Peel the carrots and halve lengthwise.
• Lay flat, arranged in rows on a lightly oiled sheet pan so they do not overlap.
• Drizzle or spray with olive oil. Then sprinkle with seasonings.
• Roast on the middle rack for 30 minutes or until they look blistered with the thin tips starting to burn just a little bit. Remove from the oven and serve hot.

CRISPY BLACK CHICKEN WITH APPLE CIDER VINEGAR SAUCE AND ROASTED GARLIC, DIRTY RICE AND HEIRLOOM GLAZED CARROTS

Steps:

• For the chicken: Preheat the oven to 350 degrees F. Spread the garlic cloves onto a sheet tray and roast, 20 minutes.
• Set up a deep fryer with canola oil and heat to 350 degrees F. Fry the brussels sprouts until crispy, 3 to 4 minutes. Remove to a paper towel-lined plate. Season with salt.
• Lower the temperature on the fryer to 275 degrees F.
• Combine the cornstarch, baking powder and salt to taste in a wide shallow dish. Dredge the chicken halves in the cornstarch mixture and shake off any excess. Deep-fry the chicken for 10 minutes, then remove from the oil onto a paper towel-lined tray.
• Increase the temperature on the fryer to 400 degrees F. Place the chicken back into the fryer to crisp for 5 minutes, or until it reaches an internal temperature of 165 degrees F.
• Add 1/4 cup each of the apple cider and apple cider vinegar to a large saute pan placed over medium-high heat. Allow to reduce by half, about 5 minutes. Add half the chicken stock and salt to taste. Reduce by half, about 5 minutes, then add the remaining chicken stock. Add the roasted garlic and allow the sauce to reduce, 5 to 7 minutes. Finish the sauce with the remaining 2 tablespoons each apple cider and apple cider vinegar and the butter.
• For the dirty rice: Add the onion, salt to taste and 2 tablespoons of the extra-virgin olive oil to a medium saucepan and turn the heat to medium high. Sweat the onion until translucent, 5 to 7 minutes. Add the rice and stir to coat. Toast for 2 to 3 minutes. Add the chicken stock, bay leaves and salt to taste. Bring to a boil, cover, reduce to a simmer and cook until the rice is tender, 15 to 20 minutes. Fluff with a fork and set aside.
• Heat a large saute pan with the remaining 2 tablespoons extra-virgin olive oil over medium-high heat. Add the shallot and salt to taste. Saute until translucent, 5 minutes. Add the chicken livers and blood sausage and brown until cooked through, 4 to 5 minutes. Add the cooked rice to the pan and stir to combine, tossing to thoroughly coat the rice in the chicken livers and blood sausage. Remove the pan from the heat, add the brandy and ignite with a click lighter. Put the pan back on the heat and cook for 2 to 3 minutes until the alcohol has cooked off. Turn off the heat and stir in the scallions.
• For the glazed carrots: Season a pot of boiling water generously with salt. It should be as salty as the sea. Prepare an ice bath and season generously with salt. Add the carrots to the boiling water and cook for 2 to 3 minutes until tender but still slightly crisp. Remove the carrots and immediately plunge into the ice bath. Set aside.
• Melt the butter, brown sugar and cayenne together in a large saute pan over medium-high heat. Add the chicken stock and the blanched carrots. Toss to coat the carrots, then allow the liquid to reduce until the glaze has thickened, 5 minutes. If the mixture needs to be thinned out, you can add a bit more chicken stock.
• To plate: Place a scoop of dirty rice onto the plate. Top with the glazed carrots, followed by the chicken. Spoon the sauce over the chicken, making sure to include the roasted garlic cloves. Garnish with the crispy Brussels sprouts and micro radish.

AIR-FRYER CARROTS

Steps:

• Preheat air fryer to 375°. In a large bowl, toss first 8 ingredients. Place carrots on greased tray in air-fryer basket. Cook until carrots are crisp-tender, 18-20 minutes, stirring occasionally. If desired, sprinkle with fresh thyme.