Parsleyed Crispy Carrots

Name: Parsleyed Crispy Carrots
Yield: Serves 6
Cuisine: United Kingdom
Ingredients: 1 heaped teaspoon chopped fresh parsley; Salt and pepper; 225 g (8 oz) fresh white breadcrumbs; Finely grated zest of ½ orange; 450 g (1 lb) baby carrots with tops; Oil, for deep-frying; 1–2 eggs, beaten; 6 tablespoons plain flour, seasoned

Preparation info

Serves
6

Difficulty
Easy

Appears in

Fabulous Food

By Gary Rhodes

Published 1997

About

For this dish, I like the carrots to be slightly overcooked. This makes them softer and more succulent to eat, once you’ve crunched through the crispy crumbs!

Ingredients

450 g (1 lb) baby carrots with tops
Finely grated zest of ½ orange

Europe
United Kingdom
Side dish
England
Vegetarian

Method

Peel the carrots and trim the stalk tops to a 1–2 cm (½–3/4 in) stem. Cook them in salted, boiling water until completely tender. This will take 15–20 minutes, depending on the thickness of the carrots.