Best Shoestring Carrot Fries Recipes

Shoestring Carrot Fries image

Provided by Food Network

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.

Shoestring Carrot Fries image

Provided by Sunny Anderson

Categories side-dish

Time 20m

Yield 2 to 4 servings

Number Of Ingredients 0

Steps:

Heat 2 cups canola oil in a medium pot over medium-high heat until a deep-fry thermometer registers 325 degrees F. Pat dry one 10-ounce bag shredded carrots with paper towels. Working in batches, carefully fry the carrots, stirring occasionally, until crispy, 3 to 4 minutes. Remove with a slotted spoon to a paper towel-lined plate. Put 2 teaspoons cider vinegar in a food-safe spray bottle and spray the carrots. Sprinkle with salt, 2 tablespoons chopped mint and 1 teaspoon orange zest.

CRISPY (BAKED) SWEET POTATO AND CARROT SHOESTRING FRIES image

Categories Potato

Yield 3 people

Number Of Ingredients 9

1 Sweet Potato (peeled)
4 large carrots
2 tablespoons Olive Oil
1 teaspoon Cornstarch
1 teaspoon Sea Salt
1 teaspoon Cumin
juice from 1/2 a lime
2 tablespoons Ketchup (for dipping)
2 tablespoons Plain greek yogurt (for dipping)

Steps:

Preheat oven to 400 degrees. Spiralize (or julienne) the sweet potato and carrots. Combine the salt, cumin, and cornstarch in a small bowl. In a large mixing bowl, pour the olive oil over the spiralized vegetables. Stir to coat evenly. Stir in the spices. Lay the veggies as flat as possible on a large baking sheet. Squeeze lime juice evenly over the top. Bake for 25 - 30 minutes, flipping halfway through, and watching to make sure they don't get too crispy. Combine the ketchup and Greek yogurt to make a creamy dip for the fries!