Carrots With Fried Shallot Gremolata – a delicious recipe with carrots, salt, T, lemon zest, vegetable oil, shallots. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
(1) In saucepan, cover carrots with water, add pinch of salt, bring to a boil. Cook over high heat until tender, about 10 minutes.
2
(2) Drain carrots, return to saucepan. Toss carrots with EVOO and half the lemon zest. Season with salt and pepper.
3
(3) Heat oil to 300F in saucepan. In a small bowl, toss shallots with rice flour, separating them into rings. Transfer shallots to strainer and tap off excess flour. Add shallots to hot oil and fry until golden and crisp, about 2 minutes. Using a slotted spoon, transfer to paper towels to drain.
4
(4) In a bowl, toss fried shallots with parsley and remaining lemon zest. Transfer carrots to plates and garnish with gremolata.
917
kcal
Calories
90
g
Fat
29
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 pound baby carrots, salt, pepper, 1 T EVOO, 1 t finely grated lemon zest, and more.
Yes, Carrots With Fried Shallot Gremolata falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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