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I came across this recipe online and thought i would share with you all as i am thinking of making it for lunch today with a couple slices of bake fish.
Carrot Fries with Lemon-Mint Dip
Ingredients
Dip:
1 cup sour cream
1/3 cup chopped fresh mint
1 1/2 tablespoons fresh lemon juice
2 teaspoons sugar
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
Fries:
5 cups safflower or vegetable oil
6 large egg whites, beaten
3 cups panko breadcrumbs (Japanese breadcrumbs)
4 large carrots, peeled and cut into 3-inch long sticks, each about 1/2-inch thick
Kosher salt and freshly ground black pepper, for sprinkling
Directions
For the dip: In a medium bowl, mix the sour cream, mint, lemon juice, sugar, salt and pepper together until blended. Cover and chill for at least 30 minutes and up to 1 day.
For the fries: In a large heavy-bottomed saucepan, heat the oil over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. (If you dont have a thermometer a cube of bread will brown in about 3 minutes.)
Place the egg whites in a medium bowl. Place the panko breadcrumbs in another medium bowl. Working in batches, drop the carrot sticks into the egg whites and turn to coat. Remove the carrot sticks, allowing any excess egg white to drip back into the bowl. Drop the carrot sticks in the panko; toss gently to coat.
Working in batches, fry the carrot sticks until deep brown, 3 to 4 minutes, turning and separating with a wooden spoon and adjusting the temperature to maintain 350 degrees F. Drain on paper towels.
Place a bowl of the dip in the center of a platter. Sprinkle the fries with salt and pepper. Arrange the fries around the dip, and serve.
Recipe courtesy Giada De Laurentiis
CATEGORIES: Carrot Side Dish Fries View All
Read more at: http://www.foodnetwork.com/recipes/...s-with-lemon-mint-dip-recipe.html?oc=linkback
Carrot Fries with Lemon-Mint Dip
Ingredients
Dip:
1 cup sour cream
1/3 cup chopped fresh mint
1 1/2 tablespoons fresh lemon juice
2 teaspoons sugar
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
Fries:
5 cups safflower or vegetable oil
6 large egg whites, beaten
3 cups panko breadcrumbs (Japanese breadcrumbs)
4 large carrots, peeled and cut into 3-inch long sticks, each about 1/2-inch thick
Kosher salt and freshly ground black pepper, for sprinkling
Directions
For the dip: In a medium bowl, mix the sour cream, mint, lemon juice, sugar, salt and pepper together until blended. Cover and chill for at least 30 minutes and up to 1 day.
For the fries: In a large heavy-bottomed saucepan, heat the oil over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. (If you dont have a thermometer a cube of bread will brown in about 3 minutes.)
Place the egg whites in a medium bowl. Place the panko breadcrumbs in another medium bowl. Working in batches, drop the carrot sticks into the egg whites and turn to coat. Remove the carrot sticks, allowing any excess egg white to drip back into the bowl. Drop the carrot sticks in the panko; toss gently to coat.
Working in batches, fry the carrot sticks until deep brown, 3 to 4 minutes, turning and separating with a wooden spoon and adjusting the temperature to maintain 350 degrees F. Drain on paper towels.
Place a bowl of the dip in the center of a platter. Sprinkle the fries with salt and pepper. Arrange the fries around the dip, and serve.
Recipe courtesy Giada De Laurentiis
CATEGORIES: Carrot Side Dish Fries View All
Read more at: http://www.foodnetwork.com/recipes/...s-with-lemon-mint-dip-recipe.html?oc=linkback
