Parmesan Baby Carrots Recipe

Name: Parmesan Baby Carrots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 g baby carrots, peeled; 250 g fresh white breadcrumbs; 2 teaspoons lemon zest, grated; ¼ teaspoon dried chili pepper flakes; 2 tablespoons Italian parsley, finely chopped; 2 tablespoons parmesan cheese, finely grated; salt and pepper; 6 tablespoons plain flour; 2 eggs, beaten; 500 ml vegetable oil, for frying

Servings: persons

500 g baby carrots, peeled
250 g fresh white breadcrumbs
2 teaspoons lemon zest, grated
¼ teaspoon dried chili pepper flakes
2 tablespoons Italian parsley, finely chopped
2 tablespoons parmesan cheese, finely grated
salt and pepper
6 tablespoons plain flour
2 eggs, beaten
500 ml vegetable oil, for frying

1
Remove the carrot tops, leaving a little stalk.
2
Bring a large saucepan of salted water to the boil, add the carrots and cook for 3 minutes.
3
Drain and dry on a paper towel.
4
Combine crumbs, zest, chili, parsley and Parmesan and seasonings.
5
Place flour and eggs in separate bowls.
6
Roll the carrots first in flour, then in egg and cover in crumbs.
7
Fry the carrots in hot oil for 1-2 minutes until crisp.
8
Drain on paper towel.

1592

kcal

Calories

136

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 500 g baby carrots, peeled, 250 g fresh white breadcrumbs, 2 teaspoons lemon zest, grated, ¼ teaspoon dried chili pepper flakes, and more.

Yes, Parmesan Baby Carrots falls under the Soups & Stews 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.

Parmesan Baby Carrots

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