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.
Would you like to view this page?
To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!
After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 3,200 components and hundreds of compositions!
Ingredients
|
1 |
|
large carrot |
|
|
|
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 6mm 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.