Categories: Fries
Ingredients
- 2 cups canola oil
- 10 oz. bag shredded carrots
- 2 tsp cider vinegar
- Salt
- 2 tbsp. chopped mint
- 1 tsp orange zest
Directions
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Heat canola oil in a medium pot over medium-high heat until a deep-fry thermometer registers 325. Pat dry 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 cider vinegar in a food-safe spray bottle and spray the carrots. Sprinkle with salt, mint and orange zest.