Recipe Carrot Fries

[MypinchofItaly]

Serves 4, Preparation time 10 mins, Cooking time 10 – 15 mins

• 3 medium-sized Carrots
• grated Parmigiano Reggiano, about 100 g
• Durum wheat semolina flour, 2 tbsp
• A pinch of salt
• Extra Virgin Olive Oil or Peanut Seed Oil for a deep-frying

Method
Peel the carrots, rinse them under running water, slice them from the long side and then into sticks . A measure that can fit is about 0.5 cm. or even 1 centimeter.
In a bowl mix the grated Parmigiano Reggiano with two tablespoons of durum wheat flour.

Transfer the carrot sticks directly into the bowl and mix well, trying to make the breading stick to the carrots as much as possible.

Heat the oil in a pan or in a saucepan, put enough for a deep frying so that the carrots are covered by it once inside.

Tip: to verify if the oil is ready for frying, test it by putting a pinch of breading or a piece of carrot in it. If it will create little bubbles around, yes, it’s ready.

Add the carrot sticks a little at a time, not all together, otherwise you will lower the oil temperature and the frying will not be perfect.

Remove from the oil and place them on a plate covered with absorbent kitchen paper, a couple of layers will be fine.

Tip: do not cover carrot fries with other absorbent kitchen paper or it will create moisture which will make your carrot fries soft rather than crisp.

Add a pinch of salt and serve.