Sunny Carrot Sticks Recipes

SHOESTRING CARROT FRIES

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

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.

SUNNY CARROT STICKS

Steps:

• Place 1 in. of water and carrots in a large saucepan; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender., Meanwhile, in another saucepan, combine brown sugar and cornstarch. Stir in orange juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Stir in butter. Drain carrots; drizzle with orange juice mixture; toss to coat.

DILLED CARROT STICKS

Steps:

• Peel the carrots and cut into 2" long sticks. (Use a fancy cutter if you have one.) Cook in boiling water until crisp and almost tender and drain. Place 2 sprigs of dill on the bottom of each of 6 hot, sterilized pint-size preserving jars. Put 1 whole clove garlic in each jar. Place pickling spices and remaining dill on top. Heat salt, vinegar and water to boiling point. Fill each jar to overflowing, cover and seal. Keep in a cool place for at least 3 weeks before using.

JAPANESE-STYLE CARROT STICKS

Steps:

• In a saucepan cook vinegar, sugar, and salt over moderately high heat, stirring occasionally, until sugar is dissolved and mixture is hot. Put carrots in a heatproof ceramic or glass dish and pour vinegar mixture over them. Marinate carrots, covered and shilled, at least 4 hours and up to 1 day.

SPICY CARROT STICKS

Steps:

• Cook carrot sticks in enough water to cover for about 10 minutes.
• Drain.
• Add butter and spices; toss until coated well.

HUMMUS AND CARROT STICKS RECIPE BY TASTY

Steps:

• Combine the chickpeas, olive oil, lemon juice, garlic, cumin, and salt in a blender or food processor and blend until completely smooth.
• Transfer to an airtight container and store in the fridge up to 7 days.
• Peel and cut the carrots into spears.
• Serve with ⅓ cup (80 g) hummus.
• Enjoy!

CARROT SNACK STICKS

Steps:

• 1. Preheat oven to 400 degrees.
• 2. Combine the first four ingredients and stir to combine.
• 3. Using your hands, add the carrots to the flour mixture coating the carrot pieces with flour.
• 4. Add the oil and work with your hands to bring the dough together.
• 5. Form the carrot parmesan dough into a flat rectangular disk and roll out 1/2 inch thick.
• 6. Using a knife, cut the dough into sticks, 2 inches long by 1/4 inch wide.
• 7. Bake on a Silpat or parchment lined cookie sheet for 15-17 minutes.
• 8. Cool and serve.