Total Time
15mins
Prep 10 mins
Cook 5 mins

Baby carrots with a crunchy Parmesan crust

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.

Reviews

(2)
Most Helpful

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

Michelle_My_Belle October 01, 2007

I am giving this 4 stars bcz it is unique and something kids would probably like. My kids ate them, but we felt they needed a little more "something" for flavor. I did leave out the chili pepper flakes for fear of "the kids" and that's probably what did it! May try it again with them in. I had alittle bit of lemon for zest and squeezed some of the juice into the eggs, so the lemon did come through. I used Egg Beaters and think 1/4 C would have been enough. I used homemade whole wheat bread for the crumbs and I think next time I would use dry bread crumbs. They were too hard to keep on the carrots and would not have made a very pretty picture! :) I made them in batches (3 I think). This is not a quick, weekday recipe, so not sure when I'll make it next!

WI Cheesehead January 13, 2007

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