Deep-fried carrots
A classic that was a real hit in the nineties. Deep-frying was a preparation method frequently used with vegetables in this era on account of the crispy and savoury notes this gives to a dish. Often the vegetables would be deep-fried at 180°C, which resulted in the vegetables developing a bitter taste. Working at a lower temperature will, however, retain the flavour and colour.
Recipe per piece.
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Ingredients
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1 |
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large carrot |
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As needed: |
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peanut oil and salt |
Preparation method
- Pare the carrots and cut into thin slices of 2mm at most.
- Next, cut them into very thin strips of about 6cm in length (julienne).
- Rinse and dry the carrot and deep-fry at 140°C in unused peanut oil.
- Allow to drain on paper towels and sprinkle immediately with salt.
- Serve directly or store in an air-tight container with silicone granules.
Serving suggestions
- As a garnish for entremets and main courses, e.g. with pumpkin, celeriac, leek, potato or onion components.
- Create variations by slicing the carrot into thicker strips and by coating them in a tempura batter. Serve as an aperitif snack.
- Use in a composition with components of pheasant, pointed cabbage, and sweet potato.