Fried Carrots

Oxmoor House
about 2 dozen


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3 large carrots, cleaned and sliced into thin strips
1 teaspoon salt
1 egg, beaten
1 cup buttery cracker crumbs
Vegetable oil


Place carrots and salt in a small saucepan; add water to cover. Bring to a boil; reduce heat and cook 10 minutes or until tender. Drain. Dip carrot strips, a few at a time, into egg; dredge in cracker crumbs.

Fry strips in hot oil (375°) until golden brown; drain on paper towels. Serve hot.

Serving Suggestion: Fried Carrots may be served with Dill Sauce.

Created date

February 2010