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2012-09-20 digital edition

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2012-09-20 / General Stories

From the Chef’s Corner

Crispy Fried Carrots
by Chef Deedle

Is getting your young 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
Salt to taste
½ tsp. white pepper
2 ½ Tbsp chopped parsley
1 egg white
2/3 cup buttermilk
½ to 1 tsp. hot sauce
4 to 5 large carrots, scraped and cut into thin strips.
Vegetable oil

Combine first seven ingredients; set aside. Beat egg white until foamy; stir in buttermilk and add hot sauce.

Dip carrots into 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 two minutes or until lightly browned. Serve carrots immediately.

Finger licking good!

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