Categories: Fries

Ingredients

• 2 cups canola oil
• 10 oz. bag shredded carrots
• 2 tsp cider vinegar
• Salt
• 2 tbsp. chopped mint
• 1 tsp orange zest

Directions

1. Heat canola oil in a medium pot over medium-high heat until a deep-fry thermometer registers 325. Pat dry carrots with paper towels. Working in batches, carefully fry the carrots, stirring occasionally, until crispy, 3 to 4 minutes. Remove with a slotted spoon to a paper towel-lined plate. Put cider vinegar in a food-safe spray bottle and spray the carrots. Sprinkle with salt, mint and orange zest.

Email to a friend | Print this recipe | Back