by Table9
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Table9's Notes:
Expand12 Carrots, Peeled and Sliced into Evenly Cut "Fries" Ask a question about this ingredient
3/4 tablespoons Exra Virgin Olive Oil Ask a question about this ingredient
Dash of Ground Red Pepper Ask a question about this ingredient
1/3 teaspoon Ground Cumin Ask a question about this ingredient
Salt and Pepper to Taste Ask a question about this ingredient
3/4 cups Unsweetend Coconut, Process into Small Pieces (should be comparable in size to Panko) Ask a question about this ingredient
Preheat oven to 400 degrees.
Ask a question about this stepIn a large ziploc bag add carrot "fries", olive oil, red pepper, cumin and coconut-crumbs. Combine until carrot "fries" are well coated. Place parchment paper on a cookie sheet and pour the carrot "fries" onto the sheet. Make sure there is no overlapping.
Ask a question about this stepPlace in the oven and cook until carrots are tender, approximately 15-20 minutes. I had no problem with the coconut burning, which was my initial concern, but just make sure to watch them toward the 15 minute mark.
Ask a question about this stepServe with sweet-chili sauce or with drizzle of a lime + freshly chopped cilantro.
Ask a question about this stepThanks so much debbies! I am so addicted to them and kids would love them too!
These look awesome! Definitely adding to my menu for next week. I have leftover coconut and carrots so this is perfect!
They were delish! I added a bit of paprika too just because it was staring at me from the spice cabinet. The fallen bits of coconut that hit the pan and crisped up were awesome too!
How creative! I love the idea of serving them with sweet chili sauce, yum.
Yummm...the sweet chili sauce with it is just divine! Hope you can try this super simple dish soon.
Wish my family liked coconut - I might have to make these just for me!
I do not normally like coconut, but the coconut in this recipe is not overwhelming just an accent. I would try it without telling them it was coconut, because if you process the coconut enough it just looks like panko.
I bet these are delicious!!
Love this idea! The medium shred unsweetened coconut should be pretty perfect as is for this application.
Leah is the author of The Hadassah Everyday Cookbook on seasonal Jewish cooking.
Easy, tasty, exotic take on an old standard, what is not to like? Love this.