Shoestring Carrot Fries

(from castro15’s recipe box)

Categories: Fries


  • 2 cups canola oil
  • 10 oz. bag shredded carrots
  • 2 tsp cider vinegar
  • Salt
  • 2 tbsp. chopped mint
  • 1 tsp orange zest


  1. 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.

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