Shoestring Carrot Fries Food

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.

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.

FRIED SHOESTRING CARROTS

Steps:

• 1. In a large bowl, whisk the flour, water, cornstarch, 1/2 teas. salt,1/4 teas. cayenne and half the pepper until smooth. Stir in carrots. In a small bowl. combine the remaining salt, cayenne and pepper and set aside. In an electric skillet of deep fryer, heat oil to 375^. Drop spoonfuls or carrot mixture., a few at a time, into oil separating as best you can; cook for 3-4 minutes or until golden brown, stirring around frequently. Drain on paper towels. sprinkle with reserved seasoning mixture. --- Note: Sometimes instead of the cayenne and white pepper I use cinnamon and a little nutmeg.

SHOE STRING FRIES

Steps:

• Heat about 2-inches of oil in a large, heavy bottomed pot over medium heat until a deep-fry thermometer reads 365 degrees F. Line a pan with paper towels.
• While the oil heats slice the potatoes into shoestring fries with the thin julienne attachment of a hand-held mandolin or vegetable slicer. Swish the cut potatoes in a bowl of tepid water, and then spin them as dry as possible in a salad spinner. Spread them on towels, and blot with more towels-you want the potatoes bone dry so that they don't spatter in the hot oil.
• Increase the heat to medium-high, and working in batches, carefully add the potatoes to the oil and fry until brown and crispy, about 4 minutes. Scoop the fries from the oil with a slotted spoon, and drain on the prepared pan. Repeat with the rest of the potatoes, making sure the oil returns to 365 degrees F. before adding each batch. Season with salt and serve.
• Copyright 2005 Television Food Network, G.P. All rights reserved.

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.

FRIED SHOESTRING CARROTS

Steps:

• In a large bowl, whisk the flour, water, 1/2 teaspoon salt, 1/4 teaspoon cayenne and 1/4 teaspoon pepper until smooth. Stir in carrots. In a small bowl, combine the remaining salt, cayenne and pepper; set aside. , In an electric skillet or deep-fat fryer, heat oil to 375°. Drop spoonfuls of carrot mixture, a few at a time, into oil; cook for 3-4 minutes or until golden brown, stirring frequently. Drain on paper towels; sprinkle with reserved seasoning mixture.

FRIED SHOESTRING CARROTS

Steps:

• In a large bowl, whisk flour, water, 1/2 teaspoon salt, 1/4 teaspoon cayenne pepper, and 1/4 teaspoon pepper until smooth; Stir in carrots.
• In a small bowl, combine the remaining salt, cayenne and pepper and set aside.
• In an electric skillet or deep-fat-fryer heat oil to 375 degrees. Drop spoonfuls of carrot mixture, a few at a time, into hot oil.
• Cook for 3 to 4 minutes or until golden brown, stirring frequently.
• Drain on paper towels; sprinkle with reserved seasoning mixture.
• Note: As a substitute for each cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.