I came up with these fun snacks as an alternative to french fries. We like to serve them hot with ranch-style dressing as a dipping sauce.—Kim Gammill, Raymondville, Texas
- 2 cups self-rising flour
- 1-1/2 cups water
- 1 teaspoon salt, divided
- 3/4 teaspoon cayenne pepper, divided
- 1/2 teaspoon pepper, divided
- 10 cups shredded carrots
- Oil for frying
- In a large bowl, whisk the flour, water, 1/2 teaspoon salt, 1/4 teaspoon cayenne and 1/4 teaspoon pepper until smooth. Stir in carrots. In a small bowl, combine the remaining salt, cayenne and pepper; set aside.
- In an electric skillet or deep-fat fryer, heat oil to 375°. Drop spoonfuls of carrot mixture, a few at a time, into oil; cook for 3-4 minutes or until golden brown, stirring frequently. Drain on paper towels; sprinkle with reserved seasoning mixture. Yield: 10 servings.
Originally published as Fried Shoestring Carrots in Taste of Home August/September 2005, p 31
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