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.

Deep-fried carrotsEnlarge




large carrot

As needed:


peanut oil and salt

Preparation method

Serving suggestions

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