Parmesan Baby Carrots
Baby carrots with a crunchy parmesan crust
Steps
Remove the carrot tops , leaving a little stalk.
Bring a large saucepan of salted water to the boil , add the carrots and cook for 3 minutes.
Drain and dry on a paper towel.
Combine crumbs , zest , chili , parsley and parmesan and seasonings.
Place flour and eggs in separate bowls.
Roll the carrots first in flour , then in egg and cover in crumbs.
Fry the carrots in hot oil for 1-2 minutes until crisp.
Drain on paper towel.
Ingredients
baby carrots, fresh white breadcrumbs, lemon zest, dried chili pepper flakes, italian parsley, parmesan cheese, salt and pepper, plain flour, eggs, vegetable oil