Parmesan Baby Carrots

Total Time: 15 mins Preparation Time: 10 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 500 g baby carrots, peeled
• 250 g fresh breadcrumbs
• 2 teaspoons lemon zest, grated
• 1/4 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

Recipe

• 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.