Carrot Fries
Hello Dear Friends,
As winter continues to approach with firm steps, winter vegetables have started to take their place in the market. Carrots, which were dry and tasteless in summer, became flavorful and sweet, cauliflower and cabbages showed their faces again.
By using my preferences for these vegetables this week, I have switched from the frigid flavors of the summer to the winter dishes that warm us up :)
Carrots are one of my favorite vegetables since childhood. I wouldn't say no no matter what it is roasted, salad, meal or soup. Yesterday, I made a practical recipe that you can use as an appetizer or as a side dish with meat dishes by boiling them with my cauliflower.
Here are some important tricks. The first is to boil the carrots neither too little nor too much. If you boil it too much, it will fall apart, if you boil it less, it will stay hard. Therefore, be careful to cut them all in equal thickness.
The other trick is that you can't find the sauce after the carrots are thoroughly drained. If the carrots are moist, the sauce will run off.
The consistency of the sauce should be like that of boza. It is neither too dense nor too watery, for this, add the milk little by little after adding the flour and mix it. The milk that each flour meets may be different. In other words, if 1 glass of flour + 1,5 tea glasses of milk is dense, you should add a little more milk and open the sauce.
Finally, make sure to fry this type of fry in deep oil. So a frying pan is best suited. If you think it's going to be too oily, try it at the last brew before changing your oil, because you may not get a good result in a low-fat pan.
Love…
Ingredients for Carrot Fries Recipe
- 5 medium carrot
- 1 water glass flour
- 1,5 – 2 teaspoons of milk
- salt
- black pepper
- 4-5 glasses of water to boil the carrots
- oil for frying
For the sauce:
- 1 bowl of yoghurt
- 2 cloves of garlic
- salt
Fabrication:
- Peel the carrots with the help of a vegetable peeler. With a sharp knife, slice evenly on the obliques.
- Boil 4-5 cups of water in a pot and add some salt to it.
- Add the carrots to the boiling water and boil them for 4-5 minutes.
- Take the boiled carrots in a strainer to drain.
- Add some salt and pepper to the flour and milk and whisk until there are no lumps. Throw the boiled carrots into this mixture one by one and mix well.
- Shake lightly to allow excess mortar to flow and fry in the preheated oil until it is like a pomegranate.
- Place the fried carrots on a paper towel lined plate and absorb excess oil.
- Take the carrots on a serving plate and serve with garlic yoghurt.
You have to try it both raw and boiled, after all, carrot is a vegetable that can be eaten raw, or you should try it raw by chopping it a little finely.
Why don't we fry carrots raw?
Then the carrots won't cook :(