Author Notes: I came up with this recipe while preparing to crumb chicken cutlets for my family and found this lonely bunch of young carrots , the last of my weekly csa produce box. Needless to say, they disappeared as quickly as they cooled. —foodfanatic
Serves: 4
Ingredients
Carrots
-
2
cups young carrots
-
1
cup fresh white breadcrumbs
-
2
teaspoons grated lemon zest
-
1/4
teaspoon chilli flakes
-
2
tablespoons chopped Italian parsley
-
2
tablespoons finely grated Parmesan
-
1/4
cup flour
-
2
eggs, beaten
-
2
cups vegetable or peanut oil
Aoli
-
2
cloves garlic
-
3
egg yolks
-
1/2
teaspoon dijon mustard
-
4
tablespoons vegetable or grapeseed oil
-
1/2
cup olive oil
-
juice of 1 lemon
Directions
Carrots
- Remove carrot tops, leaving a little stalk. Add to a pot of boiling water and cook for 3 minutes.
- Drain and dry well.
-
Combine breadcrumbs, parsley, chilli flakes and Parmesan.
Season. - Roll carrots first in the flour, then eggs and then breadcrumbs.
- Fry the carrots in hot oil for 1-2 minutes until crisp. Drain on paper towel and serve with the aoli.
Aoli
- Place the garlic in the food processor along with the egg yolks and mustard and process to combine.
- With the machine on, slowly add the oils, lemon juice , and salt and pepper to taste.
