Best Carrot Fries With Ketchupy Ranch Recipes

Around the World Fries: Thai Glazed Carrot Fries image

Provided by Food Network Kitchen

Time 45m

Yield 4 servings

Number Of Ingredients 16

1/4 cup Thai sweet chili sauce
1 1/2 tablespoons sriracha
1 tablespoon canola oil
1 tablespoon tamarind paste
1 tablespoon Thai seasoning
Kosher salt
1 pound carrots (about 8), peeled and cut into 4-inch sticks
1/2 cup mayonnaise
1 teaspoon lime zest plus 1 teaspoon lime juice
1 teaspoon sriracha
1 teaspoon Thai seasoning
1/2 teaspoon Thai sweet chili sauce
1/4 cup thinly sliced fresh chives
1/4 cup honey roasted peanuts, chopped
1 cup bean sprouts
1/4 cup fresh cilantro leaves

Steps:

For the carrot fries: Position the oven racks to the middle and top positions and preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
Combine the sweet chili sauce, sriracha, oil, tamarind paste, Thai seasoning and a pinch of salt in a large bowl. Put the carrots in the bowl and toss to coat. Transfer to the prepared baking sheet and roast on the middle rack until crisp-tender, 15 to 20 minutes.
Turn the oven to broil and place the baking sheet on the top rack. Broil the carrots until brown spots appear and the ends become crispy, about 3 minutes.
For the dipping sauce: Stir together the mayonnaise, lime zest and juice, sriracha, Thai seasoing and sweet chili sauce in a small bowl. Transfer to a small ramekin and top with 1 teaspoon of the chives.
Transfer the glazed carrot fries to a platter and top with the bean sprouts, peanuts, remaining chives and cilantro. Serve immediately with the dipping sauce.

Carrot Fries Recipe by Tasty image

Provided by Mercedes Sandoval

Categories Appetizers

Yield 1 serving

Number Of Ingredients 11

2 carrots
2 tablespoons olive oil
1 tablespoon fresh parsley, chopped
1 teaspoon paprika
1 teaspoon salt
1 teaspoon pepper
1 cup plain greek yogurt
1 tablespoon lemon juice
2 tablespoons chives
¼ teaspoon salt
¼ teaspoon pepper

Steps:

Preheat oven to 425°F (220°C).
Cut carrots into fries and combine in a large bowl with olive oil, parsley, paprika, salt, and pepper.
Place on baking sheet lined with parchment paper in a single layer. Bake for 20-25 minutes, flipping halfway.
Prepare dip while fries are baking. Combine all dip ingredients in a small bowl and set aside in the refrigerator until ready to use.
Enjoy!

Nutrition Facts : Calories 522 calories, Carbohydrate 46 grams, Fat 27 grams, Fiber 6 grams, Protein 24 grams, Sugar 35 grams

Shoestring Carrot Fries image

Provided by Food Network

Categories side-dish

Time 20m

Yield 2 to 4 servings

Number Of Ingredients 6

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

Steps:

Put the oil in a medium pot and heat over medium-high heat until a deep-frying thermometer registers 325 degrees F. Line a plate with paper towels and put it next to the pot. Add the vinegar to a 3-ounce travel spray bottle and set aside.
Line another plate with paper towels, put the carrots on the plate and pat with additional paper towels to dry thoroughly. This will prevent the oil from splattering when the carrots are added.
Working in batches, fry the carrots until light brown and crispy, 2 to 3 minutes. Transfer to the paper towel-lined plate.
Season the carrot fries with salt, sprinkle over the mint and orange zest and spray with a couple of spritzes of cider vinegar.