Thursday, April 19, 2012

Carrot Fries

This side I made next to fish tacos (post to follow), I figured I'd make it a separate post since it's essentially THE perfect side to any protein at all. They really come out tasting like fresh fries but they are- CARROTS! I've made roasted carrots many times before, but these are dressed up with cornmeal to give them a more fried feel. I got the idea from one of my favorite restaurants in the village (Kosher Vegan), Sacred Chow. I follow their Facebook page and they constantly have specials. Last week they posted a picture of their cornmeal crusted carrot fries with all these funky spices which I don't have because I simply don't like them (i.e. cumin, cayenne). Anyway, I decided to put my own fresh spin on these carrot fries. I know that they're good because my mom made them the next day and she said Rosie practically ate half! But, she did try to eat chalk today so.. :-)

Cornmeal Coated Carrot "Fries"
-1 lb. bag carrots, peeled, & cut into fries (I cut each carrot in half the short way, and then cut the 2 halves twice in half the long way). They should all pretty much be the same size. Alternatively, you can half baby carrots (shout out to M who did them this way the next day! Total convenience tip..)
-Salt, pepper, garlic powder, paprika
-1-2 tbsp. fresh chopped dill
-Olive oil
-1/2 cup cornmeal (can add more if you feel)

-Preheat the oven to 425. Spray a baking rack and place atop a foil-lined baking sheet (easy clean-up)
-You will need 2 large bowls. In the first, add the carrots, drizzle with olive oil, just enough so that they are lightly coated so that everything can stick. Add the spices and dill.
-Pour the cornmeal in another large bowl (I did this in a large saute pan, no heat, because of more surface area to toss), and transfer the carrots to coat.
-In a single layer, spread the carrots on the baking rack (utilizing the baking rack just makes an all around crispy fry, and no need for flipping anything). Spray a LIGHT layer of Pam over the top, and bake for 20-25 minutes.

They are totally foolproof, and much easier than making potato fries. Plus, you can eat a whole plate of these without feeling too guilty about it! Don't they look like sweet potato fries? I've made breaded baked zucchini before (with Panko), but I think I'll try that with cornmeal too for a lighter feel... I'd think these are great tricks for kids who don't like vegis. 

Look for the next post coming soon...

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