Cook Delicious French Fries With Carrots in the Deep Fryer
I have a bad habit of taking carrots for granted. They are everywhere – in hummus lunch boxes, along with potatoes and pearl onions under grilled meats, sliced or grated in garden salads in mid-range restaurants. Their omnipresence is a slight disadvantage: carrots are often included but rarely seen or singled out.
But carrots are good, so good that it only takes a little work with them to be great. A little fat, a little spiciness, a little salt, and you get a sweet and savory dish or snack that is toasty, slightly crunchy on the outside and velvety on the inside. Throw them in the fryer and in 10-15 minutes you can eat them like french fries.
Carrot fries get their name from their shape and lightness. When mixed with duck fat or bacon, seasoned with garlic salt, monosodium glutamate and a little parmesan, and deep-fried, carrot sticks turn into an umami-filled treat that can be dunked with the gluttony usually associated with the French. french fries of various varieties.
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- If you want to see what’s going on in the basket: 6 quart Instant Vortex Plus fryer with ClearCook window.
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- If you want to beat Costco in the grilled chicken game: Instant Omni Pro
- If you want to keep things simple: COSORI Air Fryer Pro
Ranch is an easy choice for a dipping sauce – that’s where carrots are commonly dipped in for good reason – but dip them in whipped labneh if you have it, and season that labneh with a bit of za’atar if possible. Cooling spicy yogurt pairs wonderfully with hot, crunchy, salty carrots.
Fryer with carrots
Ingredients:
- 4 medium carrots
- 2 teaspoons duck fat (or bacon fat or olive oil)
- garlic salt
- monosodium glutamate
- 2 teaspoons powdered parmesan cheese
Wash and peel the carrots, then cut them in half horizontally to separate the thick top from the thinner bottom half. Cut the thick part into 4 pieces and the thinner part into 2 or 3 pieces.
Melt the fat in the microwave for 30 seconds (if needed). Add the carrots to a large bowl, drizzle the fat over the top and stir. Season with 4 servings of garlic salt. Stir, then season with 4 more servings of garlic salt and toss again. Season with a few pinches of monosodium glutamate and stir again.
Heat the fryer to 365℉. After heating, add the carrots in an even layer and cook for 5 minutes. Return to bowl and stir in parmesan. Return to the fryer and cook for 10-15 minutes, depending on how deep you like the carrots. Serve with ranch or labneh with zaatar spices for dipping.