Parmesan Carrots with Aoli

By foodfanatic • March 3, 2011 • 0 Comments

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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

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

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

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

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.