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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Shoestring Carrot Fries Recipe

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This recipe for Shoestring Carrot Fries is from Tammy's Collection of Recipes Through the Years, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups canola oil
2 teaspoons apple cider vinegar
One 10-ounce bag shredded carrots
Kosher salt
2 tablespoons finely chopped fresh mint
2 teaspoons orange zest

deep dry thermomenter
3 ounce travel spray bottle
Directions:
Directions:
Put the oil in a medium pot and heat over medium-high heat until a deep frying thermometer registers 325 degrees.

Line a plate with paper towels and put it next to the pot.

Add the vinegar to a 3 ounce travel spray bottle - set aside

Line another plate with paper towels, put the carrots on the plate and pat with additional towels to dry thoroughly

Working in batches, fry the carrots until light brown and crispy, 2 to 3 minutes.Transfer to paper towel-lined plate.

Season with salt, sprinkle over the mint and orange zest and spray with a couple of spritzes of cider vinegar.

 

 

 

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