Parmesan Baby Carrots

READY IN: 15mins
Recipe by Jewelies

Baby carrots with a crunchy Parmesan crust

Top Review by Michelle_My_Belle

i found these to be a wonderful twist on a normally bland side dish. I followed the recipe as close as possible once i converted it over to us (17 2/3 oz carrots is hard to pinpoint lol) i served them on the side of Recipe #229845 and oddly enough the whole meal went very well together, id like to try this with canned carrots to make it a bit easier next time, i think it would work :D lol but overall a great pick and minus the chili flakes id say a good kid pleaser also

Ingredients Nutrition

  • 500 g baby carrots, peeled
  • 250 g fresh white breadcrumbs
  • 2 teaspoons lemon zest, grated
  • 14 teaspoon dried chili pepper flakes
  • 2 tablespoons Italian parsley, finely chopped
  • 2 tablespoons parmesan cheese, finely grated
  • salt and pepper
  • 6 tablespoons plain flour
  • 2 eggs, beaten
  • 500 ml vegetable oil, for frying

Directions

  1. Remove the carrot tops, leaving a little stalk.
  2. Bring a large saucepan of salted water to the boil, add the carrots and cook for 3 minutes.
  3. Drain and dry on a paper towel.
  4. Combine crumbs, zest, chili, parsley and Parmesan and seasonings.
  5. Place flour and eggs in separate bowls.
  6. Roll the carrots first in flour, then in egg and cover in crumbs.
  7. Fry the carrots in hot oil for 1-2 minutes until crisp.
  8. Drain on paper towel.

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