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2009-09-17 digital edition

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2009-09-17 / Community News

From the Chef's Corner

CrispyFriedCarrots
by Chef Deedle

Is getting your family to eat carrots like trying to get a proper Southern lady to eat fried chicken with her fingers? I think they'll be coming for more when you try this one.
¾ cup cornmeal
¾ cup flour
1 tsp. onion powder
1 tsp. Old Bay Seasoning
½ tsp. salt
½ tsp. white pepper
2 ½ Tbsp. chopped fresh parsley
1 egg white
2/3 cup buttermilk
½ tsp. hot sauce
4-5 large carrots, scraped and cut into thin strips
vegetable oil

Combine first 7 ingredients; set aside. Beat egg white until foamy; stir in buttermilk and add hot sauce. Dip carrots in buttermilk mixture; drain off excess mixture, and dredge in cornmeal mixture. Pour oil to depth of 1 inch into a Dutch oven; heat to 350 degrees Fry carrots 2 minutes or until lightly browned. Serve carrots immediately. Finger licking good!

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