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.
Oxmoor House Homestyle Recipes