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
fresh white breadcrumbs
grated lemon zest
chopped Italian parsley
finely grated Parmesan
vegetable or peanut oil
vegetable or grapeseed oil
juice of 1 lemon
In This Recipe
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.
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.
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.