foodfanatic's Notes:
Expand2 cups young carrots Ask a question about this ingredient
1 cup fresh white breadcrumbs Ask a question about this ingredient
2 teaspoons grated lemon zest Ask a question about this ingredient
1/4 teaspoon chilli flakes Ask a question about this ingredient
2 tablespoons chopped Italian parsley Ask a question about this ingredient
2 tablespoons finely grated Parmesan Ask a question about this ingredient
1/4 cup flour Ask a question about this ingredient
2 eggs, beaten Ask a question about this ingredient
2 cups vegetable or peanut oil Ask a question about this ingredient
Remove carrot tops, leaving a little stalk. Add to a pot of boiling water and cook for 3 minutes.
Ask a question about this stepDrain and dry well.
Ask a question about this stepCombine breadcrumbs, parsley, chilli flakes and Parmesan. Season.
Ask a question about this stepRoll carrots first in the flour, then eggs and then breadcrumbs.
Ask a question about this stepFry the carrots in hot oil for 1-2 minutes until crisp. Drain on paper towel and serve with the aoli.
Ask a question about this step2 cloves garlic Ask a question about this ingredient
3 egg yolks Ask a question about this ingredient
1/2 teaspoon dijon mustard Ask a question about this ingredient
4 tablespoons vegetable or grapeseed oil Ask a question about this ingredient
1/2 cup olive oil Ask a question about this ingredient
juice of 1 lemon Ask a question about this ingredient
Place the garlic in the food processor along with the egg yolks and mustard and process to combine.
Ask a question about this stepWith the machine on, slowly add the oils, lemon juice , and salt and pepper to taste.
Ask a question about this step
Nozlee is the Assistant Editor of Food52.
