Fried Shoestring Carrots Recipe

5 1 1
Fried Shoestring Carrots Recipe
Fried Shoestring Carrots Recipe photo by Taste of Home
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Fried Shoestring Carrots Recipe

Read Reviews
5 1 1
Publisher Photo
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
MAKES:
10 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
10 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 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

Directions

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.
Editor's Note: As a substitute for each cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.
Originally published as Fried Shoestring Carrots in Taste of Home August/September 2005, p 31

Nutritional Facts

3/4 cup: 126 calories, 0 fat (0 saturated fat), 0 cholesterol, 600mg sodium, 28g carbohydrate (5g sugars, 4g fiber), 3g protein.

  • 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
  1. 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.
  2. 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.
Editor's Note: As a substitute for each cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.
Originally published as Fried Shoestring Carrots in Taste of Home August/September 2005, p 31

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zucchinilady User ID: 3149814 74936
Reviewed Sep. 14, 2009

"I just happen to find this recipe when looking for something else on TOH - had a chance to make this over the weekend (football season!) and boy, was it a hit - the men really like them (must be the spices) will be making these a lot during foot ball season!!

great tasting!"

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