It’s been awhile since I’ve posted. I’ve been extremely busy with work lately and have been trying to focus on that versus hobbies. I’m back with a quick and easy recipe that requires only three easy ingredients.
I used julienne–or matchstick– carrots for this recipe. That said, I think I’d do carrot sticks next time because they shrink to about one quarter of their original size. These reminded me of those old fashioned potato stick you get from a can. If you do use sliced carrots, though, be prepared to extend cooking time to a good 30 minutes. Even as matchsticks, these do take awhile to get nice and crispy.
I try to add coconut oil to my diet wherever possible. It’s sometimes hard, so this recipe made it easier. I used Spectrum Organics refined coconut oil. When you make these, make sure you use a refined variety; the oil doesn’t add a coconut flavor and can tolerate the high heat of frying. In fact, the smoking point for refined coconut oil is about 550 degrees. While the antibacterial properties that are found in unrefined virgin oil are removed in the refined variety, it lets you heat it up more while still maintaining safety. You still get the beneficial medium chain triglycerides from the refined coconut oil too, so no worries there. Also– it’s stable and low on PUFAs and omega 6 fatty acids. Basically, when you deep fry, as occasionally as it may be, refined coconut oil– preferably organic– is the absolute best option for optimal health.
Also, to the nutritional content per serving, account for one tablespoon of coconut oil. It seems to be this is what they soak up, which is extremely reasonable and much less than a potato would soak in.
Crispy Carrot Fries
- 12 oz. (about three cups) of julienne carrots (or carrot sticks)
- 1 1/2 cup of melted refined organic coconut oil (enough to fill 1 to 1 1/2 inches in the pan)
- Sea salt
- Pour coconut oil into a small skillet or sauce pan. A pan that is about 8 inches wide is ideal.
- Heat the oil to 400 degrees over medium-high heat.
- Add in half the carrots and stir to make sure all of the carrots are submerged or nearly submerged.
- Fry at 400 degrees for about 15 minutes or until some carrots begin to brown.
- Remove the carrots with a slotted spoon or mesh strainer with handle and place on a paper towel. Lightly salt them and enjoy. (Repeat with second half of carrots to finish the batch.)